Our repeat guests ask for Chorizo Frittata all the time. Mexican chorizo brings warm spice, cheddar adds bite, spinach keeps it fresh, and Roma tomatoes finish it clean. This is a simple yet impressive recipe that has a big payoff.
What is a Frittata?
A frittata is Italy’s oven-baked cousin to the omelet. An omelet cooks on the stovetop and folds. A quiche is a custard in a pastry crust. A frittata sits in the middle: seasoned eggs enriched with a little dairy, assembled in a skillet, then baked. No crust, tender custard, golden top.
Why We Use Beeler’s Chorizo
We make this with Beeler’s ready-to-cook Mexican chorizo from Blue Water Natural Foods here in Alpine TX. You can also find Beeler’s at H-E-B, or use Beeler’s Where to Buy page to locate it near you. We like it for its high quality, no fillers or artificial colorings, less excess fat in the pan, and outstanding flavor. It’s crowd-friendly on heat, too, as it’s not too spicy.
At a Glance
- Yield: 6 servings
- Pan: 10-inch ovenproof nonstick skillet
- Temp: 350°F
- Prep: 10 minutes
- Cook: 35 to 40 minutes
- Rest: 5 minutes
- Total: 50 to 55 minutes
Chorizo Frittata Recipe
INGREDIENTS
- 6 to 8 oz Beeler’s chorizo, crumbled (or your favorite Mexican chorizo)
- 6 oz baby spinach leaves
- 4 green onions, trimmed and sliced
- 6 large eggs
- 1/2 cup heavy cream (120 g)
- 1/2 tsp salt
- 6 oz sharp cheddar, shredded, divided (about 1 1/2 cups)
- 2 Roma tomatoes, thinly sliced
INSTRUCTIONS
- Heat oven to 350°F.
- Cook chorizo over medium-high heat until done, stirring often. Transfer to a bowl. Pour off all but about 1/2 tsp drippings. You might have to actually add some oil if you use Beeler’s.
- Off heat, add spinach and green onions to the hot skillet. Toss until the spinach just wilts, about 45 seconds. Return chorizo to the pan.
- Whisk eggs, heavy cream, and salt. Stir in 1 cup shredded cheddar (about 4 oz).
- Pour the custard over the chorizo and veg. Lay tomato slices on top in a single layer. Sprinkle on the remaining 1/2 cup cheddar (about 2 oz).
- Bake 35 to 40 minutes, uniformly puffed and lightly browned. A knife near the center should meet tender custard and come out slightly moist.
- Rest 5 minutes, then slice into 6 pieces.
Make it Your Own
Frittatas are flexible. Swap the cheese or meat, add herbs, and build it to taste.
Make it your own!
- Cheese: cheddar, jack, pepper jack, queso Oaxaca, feta, or goat cheese. Use about 1½ cups shredded or crumbled total.
- Meat: chorizo, bacon, ham, or breakfast sausage. Aim for 6 to 8 oz cooked.
- Vegetables: mushrooms, roasted poblano, bell pepper, zucchini, roasted potatoes, onions, spinach, or kale. Cook off moisture first so the custard stays tender.
- Herbs and extras: cilantro, chives, parsley, thyme, or a pinch of chile flake. Start with 1 to 2 Tbsp chopped fresh herbs.
Reliable ratio for a 10-inch skillet: 6 eggs + 1/2 cup cream + about 2 to 2½ cups total mix-ins (including cheese).
Individual, Ramekin Variation
Individual ramekins
We often bake this in 10-oz ramekins for our Specialty of the Day. Although not the exact same model, this is a similar product from the same brand we use. They have handles for safety, are sturdy, and are dishwasher safe.
Individual frittatas are great if you’d like a smaller version or want to customize the portions to match individual tastes (no onions, vegetarian, etc.).
- Cut the ingredients to match the number of servings you’d like.
- Cook the meat and veggies in a pan and transfer to greased, individual ramekins.
- Place ramekins on a tray and bake at 350°F. Start checking at 20 minutes.
- Pull when puffed, slightly browned, and with a slight wobble in the center.
Reliable ratio for ramekins: about 1/2 cup filling per 10-oz ramekin, then add custard to just below the rim. Check for doneness early to avoid overcooking.
What We Serve With Our Chorizo Frittata
Avocado, salsa, and sour cream are naturals. We usually plate it with our house refried black beans (check back soon for our recipe). Tortillas are great, too!
See more of what’s cooking on our What’s for Breakfast? page, and feel free to write a comment if you tried this recipe!
Come stay with us!
Contact Us
For more information or to inquire about availability, please contact us at:
Phone: (432) 538-7032
Email: innkeeper@alpinetxbnb.com
Website: www.alpinetxbnb.com
We look forward to welcoming you to Alpine Bed and Breakfast, where unforgettable memories are made.
Sharon & Tom
Alpine Bed and Breakfast
