Jim Manney and LaurelLee Loftsgard show us how to make a fun and easy breakfast southwest style!
16 Ounces Chorizo
¼ Cup Red and Green Bell Peppers Diced
½ Cup Red Onion Diced
1 Cup or more Shredded Monterey Jack Cheese
Pinch of Salt and Pepper
Preheat oven to 350. In a medium, oven-safe pan, saute chorizo. When Chorizo is nearly cooked through add red onion and saute 1-2 minutes before adding the bell peppers. Saute for a minute or two more. In the meantime, whisk together the eggs in a bowl. Add eggs to pan and give the pan a little shake to make sure the egg reaches the bottom of the pan. Let the eggs cook just until they start to set. Add Cheese and place in the oven for about 10 minutes or until the cooked through and cheese has melted. If you shake the pan a little, the middle of the egg mixture should be solid.
Chipotle Cream Sauce
8 Ounces Sour Cream or Plain Greek Yogurt.
1 Tablespoon or more finely chopped Chipotle Pepper.
1 Tablespoon Lemon Juice.
Mix together in a bowl and spoon over Frittata.
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