Name: Spanish-Style Frittata
Total time: 30 min
Yield: Serves 4
Cuisine: Spanish & Portuguese, Europe
Ingredients: 10 large eggs; 1 ounce Parmesan cheese, grated (1/2 cup); 3 tablespoons half-and-half; 2 scallions, sliced thin; 1/2 teaspoon salt; 1/4 teaspoon pepper; 6 ounces chorizo sausage, halved lengthwise and sliced thin; 1 onion, chopped fine; 1 red bell pepper, stemmed, seeded, and chopped

Why This Recipe Works

With the addition of spicy chorizo, fresh red bell pepper, and nutty Parmesan cheese, we turn a simple egg dish into a meal. Follow our method for cooking the eggs on the stovetop until just set and finishing the frittata with a flash in the oven for foolproof results.

Instructions

Adjust oven rack to upper-middle position and heat oven to 475 degrees. Whisk eggs, ¼ cup Parmesan, half-and-half, scallions, salt, and pepper together in bowl.

Cook chorizo in 10-inch nonstick skillet over medium-high heat until beginning to brown, 2 to 3 minutes. Add onion and red pepper and cook until browned, 6 to 8 minutes.

Stir in egg mixture and cook over medium heat, using spatula to scrape bottom of skillet, until large curds form but eggs are still very wet, about 2 minutes. Shake skillet to distribute eggs evenly and cook, without stirring, until bottom is set, about 30 seconds. Sprinkle remaining 1/4 cup Parmesan over top and bake until golden brown, about 5 minutes. Serve.