June 29, 2017
Breakfast, Lunch, Main Dish,
Beans, Eggs, Vegetables, Beans (String), Peppers, North American, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Brunch, Oven Bake, Stove Top, Gluten-Free more
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"This is from our local grocery store...this fabulous frittata takes inspiration from Italian and Mexican cuisine. Make sure and use fresh green beans in the recipe..."
Heat the oven to 350°F. Blanch the haricots verts in salted water for 30 seconds. Drain the beans and set them aside
Brown the chorizo in a cast iron skillet.
Drain the chorizo, reserving about 2 tablespoon of fat in the pan. Set the chorizo aside.
Add the haricots verts and sliced peppers to the pan and season them to taste. Cover the pan and cook the beans and peppers over medium heat until they're crisp tender, about 5 minutes
Stir in the cooked chorizo and take the cast iron skillet off the stove.
Whisk together the eggs, a pinch of salt and a pinch of black pepper. mix the eggs until aerated, about 3 minutes at medium speed with an electric mixer. Pour the eggs over the frittata ingredients and place h pan in the oven.
Bake the frittata for 25-30 minutes or until the center sets. Work a spatula in between the pan walls and the frittata to release it. Garnish with freshly chopped parsley. Refrigerate any leftovers.
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