Ingredients
- 1/2 pound haricots verts (sliced on the bias into 1-inch pieces)
- 2 springs rosemary (leaves)
- Green onions (2 bunches thin onions, sliced on the bias into 1-inch pieces)
- Salt, to taste
- Freshly chopped parsley, to taste
- 1/2 pound chorizo (Mexican chorizo)
- 2 red bell peppers (sweet peppers)
- 8 large eggs
- Black pepper, to taste
How to Make
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Step 1: Heat the oven to 350°F. Blanch the haricots verts in salted water for 30 seconds. Drain the beans and set them aside
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Step 2: Brown the chorizo in a cast iron skillet.
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Step 3: Drain the chorizo, reserving about 2 tablespoon of fat in the pan. Set the chorizo aside.
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Step 4: 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
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Step 5: Stir in the cooked chorizo and take the cast iron skillet off the stove.
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Step 6: 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.
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Step 7: 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.
We hope you enjoy this recipe!
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