Chorizo, Cherry Tomato and Feta Frittata
Quick and easy, amazingly delicious! Perfect for a Sunday brunch. The tomatoes keep the eggs moist and steamed fluffy.
Ingredients
| 3 | large |
eggs
|
|
| 3 | tablespoons |
milk
|
|
| ½ | teaspoon |
olive oil
|
|
| ½ |
red onion
chopped |
||
| 1 | clove |
garlic
crushed |
|
| 4 | ounces |
chorizo sausage
sliced |
|
| ½ | teaspoon |
red chili peppers
or to taste |
* |
| 1 | cup |
cherry tomatoes
halved |
|
|
salt and black pepper
to taste |
* | ||
| ½ | cup |
feta cheese
crumbled |
|
| 4 | tablespoons |
cilantro
freshly chopped |
Directions
Whisk the eggs and milk in a 1-cup measuring cup until well mixed. Set aside.
Add the oil in a 8-inch cast-iron or oven-safe nonstick skillet over medium-high heat until hot.
Stir in the onions, garlic, chorizo and chili and cook until the onions are softened about 4 minutes.
Stir in the tomatoes and cook until thickened slightly about 5 minutes. Lower the temperature to medium-low.
Pour in the egg mixture, sprinkle feta cheese over and cook until the eggs are almost set, around 10 minutes. Meanwhile preheat the broiler of the oven.
If you using a cast-iron pan, the handle wil be hot, and make sure to use a kitchen towel or oven-mitt to grab the handle.
Put the pan into the oven and broil until the top beginning to turn golden, about 2 minutes, depending on how hot your broiler is.
Remove from the oven with your kitchen towel or oven-mitt (it doesn't matter what pan you are using, the handle is very hot here).
Sprinkle cilantro leaves on top.
Cut into wedges and enjoy.
