From the Wikipedia:

A frittata is a type of Italian omelette that frequently features fillings such as meats, cheeses, and vegetables. Like a traditional French omelette, a frittata is prepared in a skillet. However, whereas an omelette is cooked on a stovetop and served folded, a frittata is first partially cooked on a stovetop but then finished under the grill (broiler) and served open-faced. Some delicious variations include adding spaghetti or pasta to the frittata, making a simple meal using left over food

Okay. To me, it’s kinda like a crustless quiche and yes, real men do make quiche…and frittatas. This one I made with chorizo, spinach, green peppers, and fingerling potatoes topped with goat cheese and scallions.

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6 eggs
1 tbsp minced garlic
3 slices American cheese
1 link chorizo sausage
1 handfull (maybe a cup) baby spinach
1 tbsp chervil (you could use curly parsley as well.
1 scallion sliced
5 fingerling potatoes sliced
Goat cheese for topping (I probably used 2 tbsp)
1 tbsp butter or oil (I used bacon grease)

Pre-heat oven to 450 degrees.

Heat cast iron, or other oven-friendly skillet, over medium heat for a few minutes. Add butter or oil.

I’ll add the bacon grease; pork fat rules!



…and no you can’t see me in the kettle!

Into the pan goes the chorizo, the peppers, and the potatoes. They cook until the potatoes are tender and the sausage is browned; about 8 minutes.

Add spinach, garlic and a liberal amount of salt and pepper.

When the spinach is wilted, about 4 minutes, turn the heat to medium-low, add the eggs, American cheese slices, and chervil.

While the eggs are cooking, use a spatula to pull the edges of the eggs to the center of the pan.

When the eggs are just set, place skillet into the oven.

After about 12 minutes, the eggs should be set. If not, continue cooking until they are.



Slice into wedges, crumble some goat cheese on top, and garnish with scallions.