Hello to another beautiful day! Life is such a roller coaster ride, filled with ups and downs, thrills and spills. The older I get, the more I realize how much we all need to trust in the Lord.
This morning my family sat down to a delicious Chorizo Frittata. I don’t know if there are actual recipes for Chorizo Fittatas out there, but my guess would be yeah. This is mine, based on what I’ve learned about Frittatas.
Frittatas are Italian Omelettes. Some say Frittatas are similar to Spanish Omelettes, but without the traditional potato found in the Spanish rendition. This Frittata was inspired by something I shared not that long ago – my Ham, Onion and Sautéed Mushroom Frittata. Something about it just screamed “chorizo”.
Here’s an interesting bit of useless information – the first time I ever had an Omelette was on a 45 minutes flight to LA (back in the day when you could fly first-class on short hops and they actually fed you). The first time I ever had a Frittata also involved flying. We were killing time before boarding a flight to Denver by grabbing a bite to eat at an Airport Café. Their morning special was a Denver Frittatas. Seemed like fate to me, so I tried one. Just like the omelette, I knew I had to add this dish to my ever growing portfolio of dishes.
Chorizo Frittata
1/2 White Onion
1/2 lb Chorizo
Salt to taste
5 large Eggs
1/2 cup Pepper Jack Cheese
Black Pepper to taste
2 tablespoons Butter
Heat broiler so that the oven is very hot.
Cut onion in half from root to tip. Reserve half for another purpose. Peel and thinly slice remaining half. Place onions in a large sauté pan, turn the heat on low, cover the pan. Cook until the onions wilt and are greatly diminished in bulk. Uncover the pan, add the chorizo and continue to cook, breaking the meat into small pieces. Once cooked through, remove from skillet and let drain in a colander or strainer to force out as much oil as possible. Allow to cool.
Beat eggs in a bowl, add chorizo mixture, the cheese and a few grinds of pepper.
Over medium heat, melt butter in an oven-proof skillet. Once the butter begins to foam, pour in the egg mixture, swirling the skillet to disperse evenly over the bottom. Immediately turn down the heat to low and cover. When the eggs have set and thickened, and only the surface is runny, place skillet under the broiler just long enough to finish the face of the frittata without browning.
When ready, loosen the frittata with a spatula, slide it onto a platter and cut it into serving wedges. Serve with toast and jam.
Blessed the man who fears the LORD,
who greatly delights in his commands.
His posterity shall be mighty upon the earth;
the upright generation shall be blessed.
