Frittata Antioquena
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 182
- Total Fat
- 10
- Saturated Fat
- 4
- Carbohydrates
- 15
- Dietary Fiber
- 1
- Sugar
- 5
- Protein
- 9
- Cholesterol
- 197
- Sodium
- 235
- Total: 40 min
- Prep: 15 min
- Cook: 25 min
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.