BEST BREAKFAST: Chorizo, Sweet Pepper and Crouton Frittata

Chorizo, Sweet Pepper and Crouton Frittata 

Serves 4

• 8 large eggs
• 3 tablespoons grated Parmesan cheese
• salt and freshly ground black pepper, to taste
• 2 pieces chorizo, chopped
• 2 tablespoons olive oil, divided 
• 1 small onion, chopped
• 2 garlic cloves, chopped
• 2 to 3 cups arugula, coarsely chopped
• 1/2 cup sliced pimiento
• 1 baguette, cut into 1/2-inch pieces and toasted

1. Whisk together eggs, Parmesan, 1/4 teaspoon salt, and 1/4 teaspoon black pepper in a large bowl. Set aside.

2. Cook chorizo in a non-stick pan over medium heat. 

3. Add onion and garlic and sauté over medium-high heat until fragrant, then add arugula and sauté until just wilted. 

4. Gently add the sliced pimiento and toasted baguette. Pour egg mixture evenly over vegetables. 

5. Cook over medium-high heat, lifting up cooked egg around edges with a heat-proof rubber spatula to let uncooked egg flow underneath, 2 to 3 minutes. Reduce heat to medium and cook covered, until it appears mostly set, with a moist top and center, 3 to 5 minutes more. Slide the frittata onto a serving plate. 

CHEF’S NOTE:

Instead of chorizo, you can try flavored cured meat like longaniza and bacon or seafood like smoked salmon or tinapa flakes.

This recipe first appeared in FOOD Magazine, February-March 2014 issue

Styling by Tina Concepcion Diaz

Photo by Paulo Valenzuela