Mexican Frittata

• Gluten free

• Meat

  • 1/2 lb Chorizo

• Produce

  • 1 Green pepper
  • 2 Russet potatoes, medium
  • 1 White onion, medium

• Refrigerated

  • 12 Eggs

• Baking & Spices

  • 1 Red pepper
  • 1 Salt and pepper

• Oils & Vinegars

  • 1 tbsp Olive oil

• Dairy

  • 1 cup Mexican-blend shredded cheese

Found on sixsistersstuff.com

Description

Ingredients

• 1 tablespoon olive oil
• 1 medium white onion, diced
• 2 medium russet potatoes, peeled and diced
• 1/2 lb chorizo (youll usually find this by the sausage in any grocery store)
• 1 green pepper
• 1 red pepper
• 12 eggs
• 1 cup Mexican blend shredded cheese
• salt and pepper to taste

Directions

• Preheat oven to 400 degrees.
• In a large pan, saute onion, potatoes and chorizo in olive oil over medium heat until potatoes are soft and meat is cooked through (about 15 minutes). Add in red and green pepper and saute for an additional 5 minutes.
• In a large bowl, whisk together the 12 eggs and then add in cheese and salt and pepper. Pour potato mixture into the egg mixture and stir until completely combined.
• Spray a large oven-proof skillet (I used this 10 cast iron skillet) with non-stick cooking spray, and pour in egg and potato mixture.
• Bake for 25-30 minutes, or until eggs are set up.
• Serve warm with salsa or hot sauce.