Chorizo and Red Pepper Frittata

Main Dishes

Adding sour cream to your eggs makes the frittata ultra light and creamy for a delicious brunch or dinner dish.

  • Total Preparation Time: 50 mins

6 to 8 servings

Rating: 3 Stars
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Ingredients

2 tbsp 30 mL GAY LEA - Salted Butter
1 1 Yukon Gold Potato, diced
1 1 Small Onion, chopped
4 oz 125 g Spanish Chorizo or Ham, thinly sliced
10 10 Eggs
3/4 cup 175 mL GAY LEA - Lactose Free Sour Cream
1/4 tsp 1 mL Salt
1/4 tsp 1 mL Pepper
1 cup 250 mL BLACK RIVER - Goat Cheddar, grated
1/4 cup 50 mL Parsley, fresh and chopped
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Instructions:

  1. Melt butter in a 12-inch (30 cm) ovenproof skillet set over medium heat. Add potatoes, onion, pepper and chorizo; cook, stirring occasionally for 10 minutes or until softened and starting to caramelize. Spread mixture evenly in skillet.
  2. Meanwhile, preheat oven to 350°F (180°C). Whisk eggs with sour cream, salt and pepper until well combined. Whisk in cheese and parsley. Pour evenly over skillet mixture.
  3. Bake for 30 minutes or until set. Cut into wedges and garnish with additional sour cream and grated Cheddar cheese.

Tips:

  • For those who cannot tolerate goat cheese, omit or replace with a lactose free Cheddar cheese.

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Ingredients

2 tbsp 30 mL GAY LEA - Salted Butter
1 1 Yukon Gold Potato, diced
1 1 Small Onion, chopped
4 oz 125 g Spanish Chorizo or Ham, thinly sliced
10 10 Eggs
3/4 cup 175 mL GAY LEA - Lactose Free Sour Cream
1/4 tsp 1 mL Salt
1/4 tsp 1 mL Pepper
1 cup 250 mL BLACK RIVER - Goat Cheddar, grated
1/4 cup 50 mL Parsley, fresh and chopped
Add to Shopping List View Shopping List

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