Ingredients
Servings:
Walnut Chorizo
- 1/2 cup walnuts California
- 1/3 cup chickpeas, canned rinsed and drained
- 3 tbsps bell peppers red; roasted
- 1 tbsp monterey jack cheese shredded
- 1/2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic fresh, minced
- 3/4 tsp chili powder ancho
- 1/4 tsp oregano dried
- 1/4 tsp salt kosher or sea
- 1/4 tsp cumin ground
- 1/8 tsp coriander ground
Spinach and Chorizo Frittata
- 1/2 tbsp olive oil
- 1/4 onion chopped
- 1/4 cup bell pepper yellow; diced
- 1 tsp jalapeno pepper minced
- 1 cup spinach fresh, coarsely chopped
- 4 eggs well-beaten
- 1/4 cup monterey jack cheese shredded
- salt and pepper to taste
- walnuts California; toasted, chopped (optional)
- green onions sliced (optional)
- cilantro leaves (optional)
Instructions
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To prepare chorizo, place all ingredients in a food processor and pulse until mixture is finely chopped and sticks together. Cook oil in a small nonstick skillet for 5 minutes stirring frequently.
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To prepare frittata, preheat oven to 375°F. Heat oil in a small skillet over medium heat. Add onion and cook for 5 minutes. Add bell pepper and jalapeno pepper; cook and stir for a few minutes more. Stir in spinach and cook until very lightly wilted; stir in 2/3 of the chorizo mixture.
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Add eggs to skillet and cook, stirring frequently, for 1 minute or until eggs are partially set. Stir in cheese.
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Transfer skillet to oven and cook for 10 minutes or until eggs are set. Top with remaining chorizo mixture and sprinkle with walnuts, green onions and cilantro, if desired.
Let's Get Cooking!
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