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.
Total Time
Prep Time
20 Mins
Cook Time
30 Mins
Total Time
50 Mins
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
Ingredients
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
SPINACH & WALNUT "CHORIZO" FRITTATA
- 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)
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.