You Say Frittata, I Say Frittata!

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.

A Slice

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!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.