I always tell myself I’m going to wake up before my kids, but every morning that snooze button proves irresistible. Usually I wake up to the sound of my youngest yelling “Mama!” from his crib. Then my husband and I play a silent game of waiting to see who’s going to get him while the other pretends to sleep. I’ve never admitted to playing this game, but let’s be honest—it happens almost every morning.
Eventually I roll out of bed to retrieve my youngest (at least on the days when I manage to get up first), and then head to the kitchen to get started on breakfast for him and his two siblings.
Just like my kids, I have to eat a good breakfast in the morning. A granola bar just doesn’t cut it for me. I notice hunger strike just an hour or two later or a crash in my energy level if I don’t eat a protein-rich meal. But too often, starting my day with the cries of my kids means my breakfast gets put on the back-burner.
Enter the frittata.
In this season of life, with four-year-old twins and a two-year-old, make-ahead meals or recipes I can eat all week long are key. This dish is perfect for that. I can make this Chorizo Frittata on Monday morning and have enough for a week’s worth of breakfast for my husband and me. Or, I can prep it on a Friday night for a hearty weekend brunch (and plenty of leftovers!).
It’s also a great mix-and-match recipe. Instead of chorizo and queso fresco, saute crumbled Italian sausage and mix in fresh mozzarella. Or in lieu of a meat-heavy dish, load it up with vegetables like mushrooms and tomatoes. While I love the way the recipe is written below, it’s definitely a dish you can adjust according to whatever is left in your fridge.
For this recipe, I used queso fresco, a Mexican cheese typically made from cow’s milk or a mix of cow and goat milk. It’s a fresh, crumbly cheese that has a bit of tang, so it helps balance out the richness of the chorizo. If you like, you could try substituting other cheeses such as cheddar.
After cooking the frittata, I love topping it with fresh cilantro. This bright herb adds a freshness to a hearty egg dish. If you aren’t a cilantro lover, though (my husband says it tastes like soap), you could always substitute fresh parsley instead.
Try serving this dish alongside fresh fruit, tender greens with a splash of oil and vinegar, or breakfast potatoes. It makes a great brunch dish or can be enjoyed on its own.
Or, if you’re like me, just heat up leftovers in the microwave and snag a few bites while you chase down your kiddos.
Frittata with Chorizo + Queso Fresco [Gluten-Free and Keto]
Yields about 8 servings
1 Tablespoon extra virgin olive oil
1 medium yellow onion, diced
1 red bell pepper, diced
12 ounces Mexican-style chorizo (I like to use mild), casings removed
12 large eggs
5 ounces queso fresco, crumbled (plus more for topping)
¼ cup whole milk
1 Tablespoon chopped fresh cilantro (plus more for topping)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Preheat the oven to 400 degrees.
In a 9- to 10-inch cast-iron or other ovenproof skillet, heat the olive oil over medium heat. Add the diced onion and bell pepper. Sauté for 5-6 minutes or until softened.
Add the chorizo, breaking up the pieces with a wooden spoon. Cook for about 5 more minutes, and then turn off the heat.
While the chorizo cooks, in a large bowl, whisk together the eggs, queso fresco, milk, cilantro, salt, and black pepper.
Pour the egg mixture over the chorizo, and give everything a stir. Transfer to the oven and cook 14-16 minutes, just until the eggs are set. (I like to remove the frittata from the oven just shy of them being fully cooked, because they’ll continue to cook slightly even when they come out of the oven.)
Remove from the oven and let sit for 5 minutes. Slice and top with more crumbled queso fresco and chopped cilantro.