Frittata-style Omelette with Diced Chorizo

Portions

4 servings

Preparation

10 minutes

Cooking

10 minutes

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INGREDIENTS

  • 1 pouch (175 g) of Fantino&Mondello Diced Chorizo
  • 6 eggs
  • 1 peeled potato, cut julienne style
  • 15 ml (1 tbsp) vegetable oil
  • 1 Italian tomato, diced
  • 2 green onions, thinly chopped
  • 100 g (90 ml) goat cheese
  • 120 ml (½ cup) sour cream or Greek yogurt
  • 15 ml (1 tbsp) chives
  • Salt and pepper to taste

PREPARATION

  1. In a large skillet, sauté Diced Chorizo and potatoes in vegetable oil until golden brown.
  2. Meanwhile, beat the eggs, then mix in Italian tomatoes and green onions. Add salt and pepper to taste.
  3. Pour egg mixture into skillet along with Chorizo and potatoes. Cook on low heat until frittata solidifies. Sprinkle the goat cheese, then bake in oven at 375 °F* or leave skillet on stove at low heat and let the omelette fluff.
  4. Garnish with a mix of sour cream and chives.

*Please ensure your skillet is oven-safe.

TIPS

Add roasted zucchini, a dash of saffron and sautéed mushrooms for an even more satisfying omelette. Add a side salad to it and it becomes a great lunch!

To make your little ones happy, use Mozzarella instead of goat cheese. The taste will be smoother, but still quite mouth watering!

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