Spinach and Chorizo Frittata

spinach and chorizo frittata thesproutingseed.com

Have you ever had guests to dinner and had no time to cook?

Last Friday was one of those nights for me. At 5:45 pm I was shopping for groceries at the market and my guests were due to arrive at six. I was feeling a little stressed. John was with me and I could tell from the look in his eye that he didn’t think I could pull it off.

“Is this going to turn out like Michael and Janis from The Office?”

He was worried that, like Janis, I would be bangin around in the kitchen all night while our guests awkwardly waited for a meal that should have been started hours earlier.

“I’m not making a pot roast! I’m making a frittata, silly!”

Silly John. He didn’t realize a frittata takes practically no time to cook and even less time to prepare.

We arrived home with ingredients in hand (I love fresh food!) and I put on my apron. Thirty minutes later, a delicious Spinach and Chorizo Frittata graced our table. Dinner was lovely and our guests didn’t endure one ounce of awkward.

Do you have a brunch or dinner planned soon? This frittata makes a fabulous addition.

Spinach and Chorizo Frittata

paleo, grain free, gluten free
Inspired by Bon Appetite Magazine, 10/2013


12 eggs, preferably pastured
1/2 cup whole milk, preferably raw or organic
3/4 cup grated cheddar, preferably raw
unrefined sea salt and pepper
2 Tbsp butter
1/4 sweet onion, chopped
1/2 lb. fresh chorizo or spicy Italian sausage, if in casing, remove it
2 heaping cups fresh spinach, coarsely chopped


Preheat broiler.
In a medium bowl, combine eggs and milk and whisk together. Add in 1/2 cup cheddar and season generously with salt and pepper. Set aside.

In a large cast iron skillet, melt butter over medium heat. Add onions and chorizo. Cook for about 6-8 minutes, until chorizo is browned and onions are translucent. Stir occasionally. Add spinach and cook until wilted (about 5-8 minutes).

Lower heat and pour egg mixture into the skillet on top of the meat and veggies. Cook on low until edges of the frittata are set (about 10-15 minutes). Sprinkle the remaining 1/4 cup of cheddar and broil for about 4 minutes or until the center is set and top is golden brown.

Let the frittata cool for a few minutes. The edges will pull away from the sides of the skillet and it will be easier to serve. Cut the frittata into wedges and serve.

I served it with a salad and red wine :).

yummy spinach and chorizo frittata, perfect for brunch or quick dinner thesproutingseed.com


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