Spicy Chorizo and Tomato Frittata with Pepper Jack Cheese

30 minutes
30 minutes
Recipe developed for BC Egg by Eggs.ca


  • eggs
  • 3/4 cup (175 mL) 35% cream
  • Pinch of salt and pepper
  • 1 tsp (5 mL) olive oil
  • cloves garlic, thinly sliced
  • small red onion, thinly sliced
  • yellow pepper, finely diced
  • chorizo sausage, casings removed
  • 1 cup (250 mL) cherry tomatoes, cut in half
  • 1/2 cup (125 mL) Pepper Jack cheese, grated
  • 1/8 cup (30 mL) parsley leaves
  • 1/8 cup (30 mL) cilantro leaves


  1. Preheat oven to 375°F (190°C).
  2. In a large bowl, whisk the eggs and cream together and season with salt and pepper. Set aside.
  3. Heat the oil in a large ovenproof skillet over medium high heat. Add the garlic, onion, peppers and chorizo. Cook for 4-5 minutes until the onion and peppers are soft and the chorizo is completely cooked through.
  4. Reduce heat to medium low. Add the eggs and tomatoes to the pan and stir until just combined.
  5. Move pan to oven and bake for 10-12 minutes, or until just set.  Sprinkle the cheese on top and bake for another 5 minutes until egg has fully set and cheese has melted. Top with parsley and cilantro leaves.

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