Chorizo Style Frittata

This recipe was developed by Chef Richie Rice at Dickinson College during one of our product trainings.

Click here to view and print a PDF version of this recipe.

Servings: 2
Serving size: 9 ounces

Ingredients

6 Ounces Tofurky Ground Chorizo
6 Ounces JUST egg
3 Ounces Diced potatoes, pre-cooked
2 Ounces Tomato, small diced
2 Ounces Baby spinach, fresh, steamed, drained
2 Teaspoons Blended Italian herb mix
2 Teaspoons Olive oil, divided
2 Ounces Moocho Cheddar Cheese

Preparation

1. In a hot no stick skillet, add 1 teaspoon olive oil.
2. Begin with the Tofurky Ground Chorizo , and sauté until browned. Remove to add back later.
3. Next, add the potatoes to the skillet in another teaspoon of olive oil. Sauté until lightly browned.
4. Add the tomatoes and continue cooking.
5. Add the spinach and continue cooking.
6. Return the Tofurky Chorizo to the pan, then add the JUST egg to the pan as well.
7. Continue to cook while pulling in the sides to incorporate all and to get volume to the egg mixture.
8. Flip the contents of the pan when about halfway done.
9. Continue to cook until almost set through.
10. Top with the Moocho Cheddar.
11. Melt the cheese and lightly brown the frittata under a salamander.
12. Ready to serve. A large frittata can be cut into 2 portions.