Last Friday was one of those nights for me. At 5:45 pm I was shopping for groceries at the market and my guests were due to arrive at six. I was feeling a little stressed. John was with me and I could tell from the look in his eye that he didn’t think I could pull it off.
“Is this going to turn out like Michael and Janis from The Office?”
He was worried that, like Janis, I would be bangin around in the kitchen all night while our guests awkwardly waited for a meal that should have been started hours earlier.
“I’m not making a pot roast! I’m making a frittata, silly!”
Silly John. He didn’t realize a frittata takes practically no time to cook and even less time to prepare.
We arrived home with ingredients in hand (I love fresh food!) and I put on my apron. Thirty minutes later, a delicious Spinach and Chorizo Frittata graced our table. Dinner was lovely and our guests didn’t endure one ounce of awkward.
Do you have a brunch or dinner planned soon? This frittata makes a fabulous addition.
paleo, grain free, gluten free
Inspired by Bon Appetite Magazine, 10/2013
12 eggs, preferably pastured
1/2 cup whole milk, preferably raw or organic
3/4 cup grated cheddar, preferably raw
unrefined sea salt and pepper
2 Tbsp butter
1/4 sweet onion, chopped
1/2 lb. fresh chorizo or spicy Italian sausage, if in casing, remove it
2 heaping cups fresh spinach, coarsely chopped
Looking for quality, rea-food ingredients? Be sure to check out Village Green’s Marketplace!
In a medium bowl, combine eggs and milk and whisk together. Add in 1/2 cup cheddar and season generously with salt and pepper. Set aside.
In a large cast iron skillet, melt butter over medium heat. Add onions and chorizo. Cook for about 6-8 minutes, until chorizo is browned and onions are translucent. Stir occasionally. Add spinach and cook until wilted (about 5-8 minutes).
Lower heat and pour egg mixture into the skillet on top of the meat and veggies. Cook on low until edges of the frittata are set (about 10-15 minutes). Sprinkle the remaining 1/4 cup of cheddar and broil for about 4 minutes or until the center is set and top is golden brown.
Let the frittata cool for a few minutes. The edges will pull away from the sides of the skillet and it will be easier to serve. Cut the frittata into wedges and serve.
I served it with a salad and red wine :).