Frittata Antioquena

Total Time:
40 min
Prep:
15 min
Cook:
25 min

Yield:
6 servings
Level:
Easy

Ingredients
  • 2 slices white bread
  • 1 teaspoon canola oil
  • 2 raw Mexican chorizo sausages, casings removed, finely chopped
  • 1 ripe black-skinned plantain, peeled and chopped
  • 6 large eggs
  • Salt and freshly ground black pepper
  • 1 tablespoon unsalted butter
Directions
  • Preheat the oven to 350 degrees F.

  • Cut the bread into cubes and spread out on a baking pan. Bake for 5 to 7 minutes until golden and toasted. Set aside.

  • Coat a nonstick skillet with the oil and place over medium-high heat. Add the chorizo and cook until completely browned, breaking it up with a wooden spoon, about 5 minutes. Transfer to a paper towel-lined plate and set aside.

  • Add the plantains to skillet and cook until browned, 3 to 4 minutes, stirring often. Transfer the plantains to a paper towel-lined plate.

  • Whisk the eggs in a large bowl, add the cooked chorizo and plantains; season with salt and pepper. Gently stir to incorporate.

  • Melt the butter in the skillet over medium heat. Add the egg mixture, tilting the pan so that the eggs spread out into a thin layer. Once you see the eggs on top cover the skillet and cook until completely set and cooked through, about 10 minutes. Carefully slide the frittata onto a serving dish, slice into wedges, and serve with bread cubes sprinkled on top.


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    Recipe courtesy of Rachael Ray