Chorizo and Red Pepper Frittata

Breakfast

Adding sour cream to your eggs makes the frittata ultra light and creamy for a delicious brunch or dinner dish. 

  • Total Preparation Time: 50 minutes

6 to 8

Rating: 0 Stars

Ingredients

2 tbsp30 mLGAY LEA - Salted Butter
1 1 Yukon Gold Potato, diced
1 1 Small Onion, chopped
1 1 Small Red Pepper, chopped
4 oz125 gSpanish Chorizo or Ham, thinly sliced
10 10 Eggs
3/4 cups175 mLGAY LEA - Lactose Free Sour Cream
1/4 tsp1 mLSalt
1/4 tsp1 mLPepper
1 cup250 mLBlack River Aged Goat Cheddar, grated
1/4 cup50 mLParsley, fresh and chopped
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Instructions:

  1. Melt butter in a 12-inch (30 cm) ovenproof skillet set over medium heat. Add potatoes, onion, pepper and chorizo; cook, stirring occasionally for 10 minutes or until softened and starting to caramelize. Spread mixture evenly in skillet. 
  2. Meanwhile, preheat oven to 350°F (180°C). Whisk eggs with sour cream, salt and pepper until well combined. Whisk in cheese and parsley. Pour evenly over skillet mixture. 
  3. Bake for 30 minutes or until set. Cut into wedges and garnish with additional sour cream and grated Cheddar cheese.

Tips:

  • For those who cannot tolerate goat cheese, omit or replace with a lactose free Cheddar cheese. 
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Ingredients

2 tbsp30 mLGAY LEA - Salted Butter
1 1 Yukon Gold Potato, diced
1 1 Small Onion, chopped
1 1 Small Red Pepper, chopped
4 oz125 gSpanish Chorizo or Ham, thinly sliced
10 10 Eggs
3/4 cups175 mLGAY LEA - Lactose Free Sour Cream
1/4 tsp1 mLSalt
1/4 tsp1 mLPepper
1 cup250 mLBlack River Aged Goat Cheddar, grated
1/4 cup50 mLParsley, fresh and chopped
Add to Shopping List

Nutritional Info

% Daily Value
Calories / Calories (kcal)
230
Total Fat / Lipides (g)17
Saturated / Saturés (g)8
Trans Fat / lipids trans (g)0
Cholesterol / Cholestérol (mg)225
Sodium / Sodium (mg)430
Carbohydrate / Glucides (g)7
Fibre (g)1
Sugar / Sucres (g)2
Protein / Protéines (g)13
Vitamin A / Vitamine A15
Vitamin C / Vitamine C25
Iron / Fer8
Calcium15

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