Chorizo-Pepper-Potato Frittata

Hahaha! Say that one ten times! 

I tried this recipe from Rachel Ray's magazine and the family decided it needed some changes even though it was VERY good.  I've altered the recipe a little bit.  It also seemed to be lacking a sauce. We thought of three: 1) ketchup, 2) Harry & David's Pepper & Onion Relish (any of their varieties), or 3) Harry & David's Mango Chutney Relish. For calories sake, I would also decrease the amount of whole eggs and substitute more egg whites. I also didn't have a red pepper and used a yellow pepper instead. LOVED the taste, but it would be fun to use a mix of green, red and yellow peppers for color and a little more variety in taste. Just saying. I loved the chorizo, but you could use almost any sausage, bacon, etc. We also added fresh tomatoes to the salad greens - more flavor with them! 

1/4 cup olive oil (or less)

1/2 lb Chorizo

1/2 red onion, cut into small cubes

Salt and Pepper

1 red bell pepper cut into small cubes (yellow, or green, or all of them)

3 Yukon gold potatoes, peeled and cut into small cubes

6 large eggs, beaten (or 4 eggs and 4 egg whites)

1/4 pound mozzarella cheese, low fat, shredded

2 tsp balsamic vinegar

1 T olive oil

4 oz mixed greens

2 tomatoes

Preheat the oven to 375. In a medium ovenproof skillet (I used a cast iron skillet), heat 2 tsp olive oil over medium heat. Add the chorizo and cook until browned. Transfer the chorizo to another bowl. Add the onion to the skillet and cook until softened. Add the pepper and cook until crisp-tender. Add this to the chorizo bowl. Add 2 tsp (or more) back to the skillet and add the potatoes. Season with salt and pepper and cook, stirring often, until golden brown and semi-soft. Stir in the chorizo mixture, eggs and 2/3rds of the cheese. Give it a couple of minutes to set the bottom and then transfer the pan to the oven and bake until the center is set, about 8 minutes. Switch the broiler on and top the frittata with remaining cheese and broil until melted. Let it set for about 5 minutes or more so you don't completely blister your mouth when you bite into it! 

Either top with some kind of sauce as I stated above, or add more cheese than indicated.

Combine the olive oil and balsamic vinegar (you might also add a little shaved garlic, salt and pepper for more flavor) and toss with the greens. I served the fresh tomatoes on the side.