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.
red chili peppers
or to taste
salt and black pepper
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.