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Source: Incredible Egg Board

Chorizo and Pepper Frittata
Add spice to your breakfast or dinner with a yummy frittata loaded with chorizo sausage, eggs, cilantro and cheese.
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Serves: 6 to 8
Prep Time: 10 minutes
Cook Time: 20 minutes
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Cooking spray
6 ounces fresh chorizo sausage, casing removed
1 red bell pepper, seeded and thinly sliced
12 large eggs, beaten
1/4 cup chopped fresh cilantro or parsley
4 ounces Queso Fresco cheese, crumbled




Coat a large, ovenproof nonstick skillet with cooking spray. Cook the chorizo for about 5 minutes over medium heat, breaking it into crumbles as it cooks, until browned and cooked through. Pour off the fat.

Add the bell pepper to the skillet and sauté for 3 to 4 minutes or until softened.

Pour the eggs into the skillet and mix lightly. Sprinkle with the cilantro and then gently scramble the eggs over medium heat for about 1 minute. Cover the skillet and cook for 6 to 8 minutes longer or until the eggs are nearly set.

Remove the lid and sprinkle the eggs with the cheese.

Broil the frittata about 6 inches from the heat for 2 to 3 minutes or until set in the center. Cut the frittata into wedges and serve hot.






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