Chorizo and Cheddar Frittata

A few ingredients … and minimal preparation. This chorizo and cheddar frittata is perfect for a weeknight meal or weekend brunch.

I have never bought chorizo before, but it recently appeared in my winter CSA delivery from C-Saw Hill. Chorizo? A spicy Spanish pork sausage coming from the foothills of North Carolina? I was intrigued… I couldn’t wait to cook it up and test it out. I wasn’t disappointed. It was delicious. Now I need to check in with Brandon and Lisa from C-Saw Hill to see if I can get my hands on more of it…

A frittata is basically a crustless quiche with a lot less milk than you would use to make a regular quiche. One of the things I like about making a quiche or an egg strata is that you can make it earlier in the day or even a day ahead of when you actually want to eat it. The other thing that I love about a frittata is that you can throw in just about any ingredient you have on hand … today I had sausage and cheese so this version is super simple.

Farm fresh eggs


1 lb. ground chorizo (or similarly tasty pork sausage)
8 to 10 eggs (I started with 8, but ultimately used 10)

Cabot Extra Sharp Cheddar

1/2 cup or so shredded cheddar cheese
1/4 cup milk
Salt and pepper


1. Preheat oven to 400 degrees and grease a deep dish 9 inch pie pan or a 10 inch pie pan.

2. Cook the crumbled sausage until it is completely done. Drain any extra grease, if necessary.

Delicious chorizo sausage from C-Saw Hill

3. Layer the sausage in the bottom of your pie pan.

4. Whisk together 8 to 10 eggs. (My pie dish is huge so I used 10.)

5. Add in 1/4 cup of milk and a few dashes of salt and pepper. Whisk again.

Grated Cheddar Cheese
Sprinkled over the chorizo … Ready for eggs!

6. Sprinkle the grated cheese over the sausage and pour the egg mixture over everything.

7. Cook at 400 degrees for about 25 minutes until the frittata looks done. You don’t want it to be too jiggly in the middle although it will continue to firm up a bit after you take it out of the oven.

8. Gently run a knife around the edge of the pie pan to separate the frittata from the edge while it is cooling. You can let it sit for 15 to 20 minutes or for a few hours. This tastes great hot or at room temperature.

9. Serve it! If you are daring, you could even try to flip the frittata out of the pie pan by placing a large plate over the top of the pie pan, flipping it once so that it is upside down and then taking another plate and flipping it again so that it is right side up. Or… just cook it in a pretty pie plate and serve as is…

Dinner: Chorizo and Cheddar Frittata with Fresh Veggies

Some notes about the ingredients … Since this recipe requires very few ingredients, use ones that you really enjoy! Choose your favorite ground sausage, your tastiest cheese, and some delicious eggs and you have got yourself a super simple meal. The New Englander in me always seeks out Cabot cheese – you will always find it in my fridge – but choose your favorite and experiment. A monterey jack or pepper jack, for example, would also be delicious in this dish!

Did you know that you can freeze this for later? This is the perfect recipe to double up, eat one, and save one for later. After the frittata has completely cooled, wrap it a few times with plastic wrap and then wrap it in foil. You can thaw it later, and heat it up or thaw it out and eat it cold!

2 thoughts on “Chorizo and Cheddar Frittata”

  1. Oh, this looks so good! Can’t wait to try it. Just made the chorizo (yes, you can make it. Easy.). My sis in RI (a heavily Portugese area), turned me on to chorizo, but as I avoid beef, I like turkey chorizo, which is impossible to find in the Deep South. So I tried Emeril’s recipe for Chorizo Sausage Seasoning Mix & made a few tweaks. It’s as easy as mixing a meatloaf. Just mix the spices with the ground meat (optimally, a day before to let the flavors meld), cook it up in a skillet, maybe add a few veggies (diced onion, zucchini, peppers if you like…). Maybe you should try it.

    -Cousin Mary Ellen 🙂

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