Spice up your dinnertime plans with our Chorizo Frittata! Try it as a dinner entrée, or serve this spicy Chorizo Frittata during weekend brunch.
What You Need
Original recipe yields 8 servings
1/4 lb. Mexican chorizo
1 small onion, finely chopped
2-1/2 cups ORE-IDA Shredded Hash Brown Potatoes
2 canned chipotle pepper in adobo sauce, chopped
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
6 whole egg s
4 egg white s
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
1/4 cup chopped fresh cilantro
1/2 cup TACO BELL® Thick & Chunky Salsa
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Let's Make It
Heat oven to 350°F.
Cook chorizo and onions in medium ovenproof skillet on medium heat 6 min. or until chorizo is done, stirring frequently. Add potatoes and peppers; cook 4 min. or until potatoes are thawed, stirring occasionally. Remove from heat. Stir in 1/2 cup cheese; spread to form even layer in skillet.
Whisk whole eggs, egg whites, sour cream and cilantro until blended; pour over chorizo mixture. Top with remaining cheese.
Bake 25 min. or until center is set. Serve topped with salsa.
For a refreshing ending, serve with 1 cup of your favorite fresh fruit, such as mixed berries or cantaloupe chunks.
If you don't have an ovenproof skillet, wrap the handle of skillet with several layers of foil before placing in oven. Remember that all parts of skillet will be hot when removing it from oven.
Turn Up The Heat
Stir in 1 to 2 tsp. adobo sauce with the potatoes and peppers.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 9g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.