Ingredients

The following ingredients have 6 Servings
  • 5 ounces Mexican chorizo, plastic casing removed
  • 1 cup diced roasted potatoes
  • 1 cup grated pepper jack cheese
  • 1 tablespoon chopped fresh cilantro
  • 6 large eggs
  • 1/4 cup 2% milk

Instruction

  • Preheat oven to 350°F.
  • In an oven-safe, non-stick pan over medium heat (I used a 10″ pan), cook the chorizo for about 5 minutes, using a spatula to break it apart,
  • Remove the chorizo to a plate lined with paper towels to absorb the excess fat. Set the pan aside to cool.
  • While the pan is cooling, whisk the eggs, milk, cilantro, and cheese in a bowl until combined.
  • Reheat the pan over low heat.
  • Add the potatoes, spreading them across the pan in a single layer. Pour the eggs and cheese mixture over the potatoes.
  • Spread the cooked chorizo evenly over the top of the eggs and then cook over low heat just until the eggs start pulling away from the sides of the pan.
  • Transfer the pan to the oven and bake the frittata for about 10 minutes, or just until the eggs are set. Serve warm or at room temperature.