California Walnut “Chorizo” Frittata
Description
Bacon and sausage aren’t necessary to prepare a filling and delicious brunch! Serve this meatless frittata at your next weekend get-together.
Ingredients
Walnut "Chorizo"
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½ cup California walnuts
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1/3 cup garbanzo beans, canned, rinsed, drained
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3 tablespoons red peppers, roasted
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1 tablespoon Monterey Jack cheese, shredded
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½ tablespoon olive oil
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1 teaspoon paprika
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½ teaspoon garlic, fresh, minced
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¾ teaspoon ancho chili powder
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¼ teaspoon oregano, dried
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¼ teaspoon salt, kosher or sea
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¼ teaspoon cumin, ground
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1/8 teaspoon coriander, ground
SPINACH & WALNUT "CHORIZO" FRITTATA
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½ tablespoon olive oil
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¼ onion, chopped
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¼ cup yellow bell pepper, diced
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1 teaspoon jalapeno pepper, minced
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1 cup spinach, fresh, coarsely chopped
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4 eggs, well-beaten
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¼ cup Monterey Jack cheese, shredded
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Kosher salt and pepper, to taste
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California walnuts, toasted, chopped (optional)
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Green onions, sliced (optional)
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Cilantro leaves (optional)
PREPARATION
- 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.
- 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.
- Add eggs to skillet and cook, stirring frequently, for 1 minute or until eggs are partially set. Stir in cheese.
- 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.
NUTRITION
- Calories: 492 cal
- Total Fat: 39 g
- Polyunsaturated Fat: 17 g
- Cholesterol: 388 mg
- Sodium: 705 mg
- Carbohydrates: 14 g
- Dietary Fiber: 5 g
- Protein: 24 g