California Walnut “Chorizo” Frittata


Bacon and sausage aren’t necessary to prepare a filling and delicious brunch! Serve this meatless frittata at your next weekend get-together.

Total Time
50 Mins

Total Time

Prep Time
20 Mins
Cook Time
30 Mins
Total Time
50 Mins


492 cal
Total Fat
39 g
Polyunsaturated Fat
17 g
388 mg
705 mg
14 g
Dietary Fiber
5 g
24 g


Walnut "Chorizo"

  • ½ cup California walnuts

  • 1/3 cup garbanzo beans, canned, rinsed, drained

  • 3 tablespoons red peppers, roasted

  • 1 tablespoon Monterey Jack cheese, shredded

  • ½ tablespoon olive oil

  • 1 teaspoon paprika

  • ½ teaspoon garlic, fresh, minced

  • ¾ teaspoon ancho chili powder

  • ¼ teaspoon oregano, dried

  • ¼ teaspoon salt, kosher or sea

  • ¼ teaspoon cumin, ground

  • 1/8 teaspoon coriander, ground


  • ½ tablespoon olive oil

  • ¼ onion, chopped

  • ¼ cup yellow bell pepper, diced

  • 1 teaspoon jalapeno pepper, minced

  • 1 cup spinach, fresh, coarsely chopped

  • 4 eggs, well-beaten

  • ¼ cup Monterey Jack cheese, shredded

  • Kosher salt and pepper, to taste

  • California walnuts, toasted, chopped (optional)

  • Green onions, sliced (optional)

  • Cilantro leaves (optional)


  1. To prepare the “chorizo,” place all ingredients in a food processor and pulse until mixture is finely chopped and sticks together. Cook oil in a small nonstick skillet for 5 minutes stirring frequently.
  2. To prepare frittata, preheat oven to 375°F. Heat oil in a small skillet over medium heat. Add onion and cook for 5 minutes. Add bell pepper and jalapeno pepper; cook and stir for a few minutes more. Stir in spinach and cook until very lightly wilted; stir in 2/3 of the chorizo mixture.
  3. Add eggs to skillet and cook, stirring frequently, for 1 minute or until eggs are partially set. Stir in cheese.
  4. Transfer skillet to oven and cook for 10 minutes or until eggs are set. Top with remaining “chorizo” mixture and sprinkle with walnuts, green onions and cilantro, if desired.