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Photo for - Chorizo and Red Pepper Frittata

Chorizo and Red Pepper Frittata

Adding sour cream to your eggs makes the frittata ultra light and creamy for a delicious brunch or dinner dish.

  • Yields: 6-8
  • Preparation: 50 minutes



  1. Melt butter in a 12-inch (30 cm) ovenproof skillet set over medium heat. Add potatoes, onion, pepper and chorizo; cook, stirring occasionally for 10 minutes or until softened and starting to caramelize. Spread mixture evenly in skillet.
  2. Meanwhile, preheat oven to 350°F (180°C). Whisk eggs with sour cream, salt and pepper until well combined. Whisk in cheese and parsley. Pour evenly over skillet mixture.
  3. Bake for 30 minutes or until set. Cut into wedges and garnish with additional sour cream and grated Cheddar cheese.
  • For those who cannot tolerate goat cheese, omit or replace with a lactose free Cheddar cheese.
Photo of - Chorizo and Red Pepper Frittata