Submitted by Xander Grischow
About the cook: I’m Xander, I’m 19 years old and I was trained in jobcorps in the culinary program. I think I want to seek further culinary training in college and start producing content online.
About the dish: This frittata is a fast and protein rich meal for any time of day. I came up with it while experimenting with leftover chorizo. Whether it’s breakfast, lunch or dinner, this filling egg dish will keep you full. Peppery, flavorful and easy to make; this dish could become a weekly staple!
National Origin: American
Estimated Time: Under 30 Minutes
8 large eggs
1/3 cup each mozzarella + cheddar (extra for topping)
2 tbsp heavy cream/whole milk
1 small onion, chopped
1-2 cloves of garlic, minced
1/3 cup diced tomatoes
1/2 lb ground chorizo sausage
1 tsp sugar (optional)
1 tbsp adobo seasoning
Salt and pepper, to taste
A touch of cooking oil
(Optional) sour cream & fresh chives for garnish (creme fraiche works well too)
1.) Preheat your oven to 400. Prep your vegetables. In a skillet or other oven safe pan, add a small amount of cooking oil and heat on medium until shimmering. Add the ground chorizo and crumble it in the pan. Add sugar and adobo to the chorizo. (I find the sugar helps boost the caramel flavors of the sausage) Once cooked, remove chorizo from pan but keep the drippings.
2.) in a bowl, whisk together your eggs, cream, and cheeses. Add salt and pepper as well.
3.) Reduce heat to medium-low and add onion & garlic to the pan with drippings. Cook until slightly translucent, then add tomatoes. Cook off the tomato’s natural liquid, about 1-2 minutes, then add a generous handful of arugula. Cook until the arugula wilts slightly (no more than 30 seconds).
4.) Raise heat to medium, add back the chorizo and add egg mixture over the meat and vegetables. While the egg is still a liquid, stir the filling until evenly distributed. Resist the urge to flip or fold the eggs. After about a minute of cooking, the egg near the pan edges will start to change color and stiffen. Bake the entire pan in the oven for 8-10 minutes, or until the eggs just barely jiggle when shook. (Like a custard!)
(Optional but highly recommended) Remove pan from oven, then set your broiler on high. Add extra arugula to the top, along with any extra cheese, then broil until the arugula wilts. (About 1-2 minutes)
5.) Allow to cool for a few minutes, then the frittata is ready to serve! Slice and garnish with a dollop of sour cream and chives.