Cheesy Chorizo Frittata

Ingredients

• 227 g (1/2 lb)minced pork
• 1 packet (24 g; .85 oz)chorizo taco seasoning mix
• 10 ml (2 teaspoons)vegetable oil
• 8eggs, lightly beaten
• 80 ml (1/3 cup)milk
• 1.25 ml (1/4 teaspoon)salt
• About 170 g (1 1/2 cups; from a 198 g [7 oz] packet)shredded Mexican-style four-cheese blend
• About 50 g (1/2 cup)sliced spring onions
• About 45 g (1/4 cup)chopped tomatoes
• To taste, if desiredchopped fresh coriander leaves and sour cream

Instructions

1. 1

   Heat the oven

   Preheat the oven to 190°C (375°F).

2. 2

   Cook the pork

   Mix the pork and taco seasoning in a small bowl. Heat the oil in a 25 cm (10-inch) ovenproof non-stick frying pan over medium-high heat. Add the seasoned pork and cook for 5–6 minutes, stirring often, until no longer pink. Do not drain; remove the pan from the heat.

3. 3

   Mix the eggs

   In a medium bowl, beat the eggs with the milk and salt until combined. Stir in 1 cup of the cheese and 1/4 cup of the spring onions. Pour the egg mixture over the pork in the pan and stir to combine, then transfer the pan to the oven.

4. 4

   Bake and finish

   Bake for 18–22 minutes, until the centre is fully set and a knife inserted in the middle comes out clean. Scatter the remaining 1/2 cup cheese over the top and bake for 2–3 minutes more, until melted. Leave to cool for 5 minutes, then top with the remaining 1/4 cup spring onions and the tomatoes. Cut into wedges and add coriander and sour cream if desired.

What is a frittata?

A frittata is an Italian-style egg dish cooked with fillings and finished until set; this version pairs the eggs with seasoned pork, cheese and spring onions. It is cooked in one ovenproof pan, making it a convenient option for breakfast or brunch.

The pork is seasoned before cooking, so its flavour carries through the egg mixture. Cheese stirred into the eggs and melted on top gives the frittata a savoury, rich finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 430 calories, 27g protein, 8g carbs, 33g fat.

The eggs and pork provide much of the protein, while the cheese and pork contribute a substantial share of the fat. Most of the carbohydrates come from the seasoning mix, milk, onions and tomatoes. Pair a wedge with fresh fruit or salad to add produce to the plate.

Seasoning the pork

Chorizo seasoning: mixing it thoroughly with the pork before frying helps distribute the spice throughout the filling. The recipe uses a prepared seasoning packet, so follow its quantity rather than adding extra spices.

Choosing the pan

Ovenproof skillet: use a 25 cm (10-inch) non-stick pan that can go safely from hob to oven. A pan of this size keeps the mixture at a good depth for the specified baking time.

Checking when it is set

Centre: bake until the middle no longer looks liquid and a knife inserted there comes out clean. If the centre is still loose, continue baking briefly and check again rather than relying only on the outer edge.

Adding the cheese

Mixed in: the first portion goes into the beaten eggs with some of the spring onions, distributing both through the frittata. The remaining cheese is added near the end, so it melts over the surface without baking for the full cooking time.

Finishing and serving

Fresh toppings: the tomatoes and reserved spring onions go on after baking, keeping their fresh flavour and adding contrast to the rich eggs and pork. Coriander and sour cream are optional additions.

On the side: serve wedges with a simple green salad or sliced fruit for a balanced breakfast or brunch plate.

Recipe notes & tips

• Beat the eggs just until the whites and yolks are combined for an even mixture.
• Stir the pork often as it cooks so it browns evenly in the skillet.
• Keep the pan off the heat while you mix in the egg mixture.
• Use a clean knife test at the centre to check that the frittata is fully set.
• Let the frittata rest for 5 minutes before cutting so the wedges are easier to serve.

Variations

• Add peppers: Stir chopped sweet pepper into the pork as it cooks.
• Use a different cheese: Substitute another shredded cheese blend in the same amount.
• Bring the heat: Choose a spicier taco seasoning mix if you want a hotter filling.
• Add mushrooms: Cook sliced mushrooms with the pork until tender.
• Skip the sour cream: Leave it off or serve it separately for anyone who wants it.

Common mistakes to avoid

• Using a non-ovenproof pan: Check that the handle and pan are suitable for the oven before starting.
• Draining the pork: Keep the cooking juices in the skillet as directed so the filling stays together.
• Undercooking the centre: Check with a knife in the middle and bake longer if it does not come out clean.
• Adding all the cheese at once: Reserve 1/2 cup for the brief finishing bake.
• Cutting it straight away: Rest the frittata for 5 minutes before slicing into wedges.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat portions until hot throughout, either in the microwave or in a covered ovenproof dish in the oven.

Frequently asked questions