EMERIL'S CHORIZO FRITTATA
This is Emeril's version of Mr. John's chorizo frittata.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes
Number Of Ingredients 14
Steps:
- Preheat the broiler and place the top rack 4 to 5 inches from the broiler element.
- In a large bowl, whisk together the eggs, cream, 1/4 teaspoon of the salt, and 1/8 teaspoon of the pepper until the eggs are frothy. Set aside.
- Set a 10-inch, oven-proof skillet over medium high heat and add the chorizo. Cook the chorizo, stirring often, until most of the fat has rendered and the chorizo is well caramelized, about 4-5 minutes. Add the butter, onions and green and red bell peppers and cook, stirring, until the vegetables are soft, 3 to 4 minutes. Add the green onions, garlic, parsley, remaining 1/4 teaspoon of the salt, and 1/8 teaspoon pepper and cook, stirring, until the garlic is fragrant, about 30 seconds.
- With the pan over medium heat, pour the egg mixture over the chorizo and vegetables, and evenly place the cubed cheeses across the surface. Cook, lifting with a rubber spatula to let the eggs flow underneath, until the edges are set but the middle still is loose, 3 to 4 minutes.
- Remove from the heat and sprinkle the Parmesan over the top. Place under the broiler until the eggs are slightly puffed and the cheese is golden brown, 2 to 3 minutes, watching carefully to prevent from overcooking.
- Remove from the oven and carefully slide the frittata out onto a large serving platter. Garnish with additional parsley and chopped green onions, slice, and serve immediately.
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Eric Garrett
[email protected]This frittata was a great way to use up leftovers. I had some leftover chorizo and potatoes, and I just added them to the eggs and baked it. It was a quick and easy meal that was also delicious.
muna guley
[email protected]I loved this frittata! It was the perfect combination of flavors and textures. The chorizo and potatoes were cooked perfectly, and the eggs were fluffy and flavorful. I would definitely make this again.
elia malekan
[email protected]This frittata was a bit too spicy for my taste. I think I would have liked it better if I had used less chorizo. The flavor was good, but it was just a bit too hot for me.
Mar Best
[email protected]I followed the recipe exactly, but my frittata didn't turn out as well as I hoped. The eggs were a bit overcooked and the potatoes were still a bit crunchy. I think I would have liked it better if I had cooked the potatoes a bit longer before adding
Jerry Morris
[email protected]This frittata was a bit too greasy for my taste. I think I would have liked it better if I had drained the chorizo before cooking it. The flavor was good, but the texture was a bit too oily.
Makenzie Blount
[email protected]I had to make a few substitutions to this recipe, but it still turned out great. I didn't have any chorizo, so I used ground sausage instead. I also didn't have any red bell peppers, so I used green bell peppers instead. The frittata was still delici
Hya Khan
[email protected]This frittata was a bit bland for my taste. I think I would have liked it better if I had added some more spices or herbs. The texture was good, but the flavor was just a bit lacking.
Shabeer Pathan
[email protected]I was a bit skeptical about this recipe at first, but I'm so glad I tried it. The frittata was delicious! The chorizo and potatoes were cooked perfectly, and the eggs were fluffy and flavorful. I'll definitely be making this again.
Diensi Bih Loveline
[email protected]This frittata is so flavorful and satisfying. I love the combination of chorizo and potatoes, and the eggs are cooked perfectly. I've made this recipe several times and it's always a hit with my family and friends.
Josh do stuff Hutchinson
[email protected]I've made this frittata several times now, and it's always a hit. It's the perfect dish for a brunch or lunch party, and it's also great for meal prep. I usually make a double batch and freeze half of it for later.
Md Sojib121
[email protected]This is my go-to recipe for a quick and easy dinner. I usually have all of the ingredients on hand, and it's always a crowd-pleaser. I like to add a little bit of cheese to the top before baking, and it always turns out perfectly.
Akbar Mikrani
[email protected]I made this frittata for brunch and it was a huge success. Everyone loved the flavors and the texture was perfect. It was also really easy to make, which is always a plus.
Mardia Islam
[email protected]This frittata was a hit! The combination of chorizo, potatoes, and peppers was delicious, and the eggs held everything together perfectly. I served it with a side of salsa and sour cream, and it was the perfect breakfast.