Crumbled chorizo sausage, spinach, cherry tomatoes, and cheese add heat, flavor, and color to this delicious frittata.

Recipe Summary

prep:
20 mins
additional:
25 mins
total:
45 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 375 degrees F. Cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add spinach to skillet; cook 2 min. or just until wilted, stirring frequently. Stir in tomatoes and onions. Remove from heat.

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  • Whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.

  • Bake 25 min. or until knife inserted in center comes out clean.

Tips

Nutritional info per serving: calories 290 total fat 21 g saturated fat 10 g cholesterol 230 mg sodium 530 mg carbohydrate 7 g dietary fiber 2 g sugars 3 g protein 19 g vitamin a 60 %DV vitamin c 15 %DV calcium 25 %DV iron 15 %DV

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Reviews (32)

Most helpful positive review

Rating: 5 stars
01/13/2013
I found this recipe by doing the ingredient search for spinach and cherry tomatoes since I had both to use up. Very tasty frittata and so easy to make. I made it exactly like the recipe except there's one oversight in the instructions: It never mentions to add the chorizo back in. Be sure to stir it in with the egg/milk/cheese mixture before putting the frittata in the oven. Read More
(21)
39 Ratings
  • 5 star values: 29
  • 4 star values: 9
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
01/13/2013
I found this recipe by doing the ingredient search for spinach and cherry tomatoes since I had both to use up. Very tasty frittata and so easy to make. I made it exactly like the recipe except there's one oversight in the instructions: It never mentions to add the chorizo back in. Be sure to stir it in with the egg/milk/cheese mixture before putting the frittata in the oven. Read More
(21)
Rating: 4 stars
01/21/2013
It's a miracle... my son will NOT eat tomatoes if it isn't in salsa or ketchup but he ate this!!! Two pieces in fact!!! Everyone else loved it too! I doubled the recipe because my chorizo was a half a pound package so I cooked it in a 9x13 dish for 28 minutes. Worked fine. I have to admit it tells you to cook the veggies in the dripping but I just can't let that much grease go into my families stomachs so I drained as much as I could from the skillet put the chorizo on a few paper towel so they would soak most of it up and left only maybe a teaspoon of the drippings in there to cook the veggies in. It tasted great and I felt much better getting rid of all that fat. I also have to say I didn't use KRAFT cheese I used the brand that I had. I will make this again because it resembles a dish my hubby always gets at Mexican restaurants. Read More
(12)
Rating: 5 stars
06/20/2012
I was looking for different ways to use chorizo. This recipe is a keeper. Hubby loved it! Very easy too! Thank you for this recipe!! Read More
(11)
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Rating: 4 stars
09/01/2013
I needed something new to do other than cooking chorizo and scrambled eggs for MY personal well being. This recipe does everything I needed. It looks extremely versatile. You could do anything with your essentially 1C wilted spinach (I recommend chopping your spinach before cooking for easier slicing!!!) and 2C chopped tomatoes. Use bell peppers/white onion (rinsed of course!)/serranos/tomatoes. Someone suggested mushrooms. You could do other greens besides spinach and you could change cheeses to cheddar or any of the lovely Mexican cheeses (in the round you know the ones!). Even more fun you could use Soyrizo instead of the meat kind. You could also flip this to use 8 oz of bacon 8 oz of sage or farmer's sausage ground and cooked. Use your imagination. This is a fantastic recipe. I would only suggest leaving it in a bit longer than 25 unless you like a softer scramble. If you like scrambled medium or hard I suggest ADDING 3-5 cooking time---or just turning off the oven and then setting the table---making sure the edges of the egg do not burn (I used a clear pyrex dish so I could visually check). Overcooking the edges of this dish would just ruin it. I have to say my family did not like this recipe as much as they would have liked plain chorizo/eggs/tortillas--oh well. I consider this a classier more subtle more festive dish. Perfect for parties. Also I sliced it in 6ths but you could try 8ths or even 12ths for a potluck. It is quite filling! Read More
(4)
Rating: 5 stars
01/02/2013
Tasty tasty! I didn't have any tomatoes so I used some diced red pepper and I added some mushrooms I had lying around. I also halved the cheese because it didn't seem to need that much. Will definitely make this again! Read More
(4)
Rating: 5 stars
12/06/2013
Wanted to try beef chorizo and found this nice surprise! And easy too. I used Roma tomatoes and sliced in large pieces. Didn't have the pepper jack cheese so used shredded cheddar. Read More
(4)
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Rating: 5 stars
03/22/2013
What a simple yet wonderful recipe - turned out great! I happen to have some button mushrooms on hand as well as some cilantro - I added those to it as well. I did use 7 eggs instead and prolly a little more cheese. This one is a keeper! Read More
(2)
Rating: 5 stars
11/23/2017
I really enjoyed this recipe. I did add about a half of a vidalia onion fresh sliced mushrooms double the chorizo (because I really like it) and shredded my own pepper jack but other than that I followed the recipe. Highly recommend. One addition. I have found I prefer not halving the tomatoes. Some will burst during cooking anyway but leaving them whole seems to give it a better texture cutting out the "soupy" spots it's a little more attractive final product. Read More
(2)
Rating: 5 stars
07/29/2016
My family inhaled this & left spinning empty plates in their wake. I didn't change anything the first time I made it except to cook it on top of the stove. Too hot for the oven to be on! The next time when it was just firm I spread a can of El Pato over the top crumbled some cotija and shredded pepper jack over that and ran it under the broiler for a few minutes. Amazing! It tastes great at room temperature too. We often have this for dinner. Read More
(2)