Discover your new favorite frittata with this Sweet Potato and Chorizo Frittata recipe. Made with Mexican chorizo, sweet potatoes, green onion, eggs and more, this sweet potato and chorizo frittata will be a new family favorite.
What You Need
Original recipe yields 8 servings
6 oz. Mexican chorizo
1 sweet potato (1/2 lb.), peeled, cut into 1/2-inch pieces
Cook chorizo in large nonstick skillet over medium heat, stirring frequently, until done. Drain, reserving 1 Tbsp. drippings in skillet. Spoon chorizo into 9-inch pie plate sprayed with cooking spray.
Add potatoes to reserved drippings; cook, stirring frequently, 4 min. Add peppers and onions; cook, stirring constantly, 2 min. or until peppers are crisp-tender. Add water; cover. Cook 3 min. (Do not stir.)
Spoon potato mixture evenly over chorizo.
Whisk eggs and sour cream until blended; pour over potato mixture. Top with cheese.
Bake 35 to 40 min. or until knife inserted in center comes out clean.
Removing Egg Shell Pieces from Raw Egg
As hard as we may try, we all end up with pieces of egg shell in our raw eggs from time to time. The easiest way to get them out is by using the intact egg shell to scoop out any pieces.
Pair this colorful frittata with a fresh berry medley.
Calories From Fat
% Daily Value*
Total Fat 14g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 7g
Dietary Fiber 2g
* 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.