I try to make an egg frittata for busy mornings at least once a week. It allows our family to eat something substantial that's usually pretty healthy easily while we try to get out the door. I also want to keep up the varieties of them though so that we don't eat the same thing every morning. I know I get bored that way and I know the kids do too, unless it's waffles. I swear they could eat those for breakfast, lunch and dinner and never grow tired of them.
This was such a savory little frittata though and packed with vegetables. I used mild chorizo with hopes that the kiddos would try it, but mostly my husband and I have been devouring it. I'm OK with it. The eggs and egg whites give it protein, the chorizo adds SO much flavor to it and it's exploding with spinach, red peppers, mushrooms and green onions. I topped it off with a bit of Kensington's Vegan Chipotle Mayo and it was perfect. Rich, savory and filling. Definitely checks all the boxes for a yummy breakfast to get the day started.
I cooked all my vegetables with the chorizo so that the veggies could soak up all the delicious chipotle flavors. Basically cooking them until they're mostly soft and browning up the chorizo, this step really ensures that each bite is infused with that southwestern flavor.
Next I mixed up my eggs, egg whites, cojita cheese and seasonings. Just salt, pepper, garlic powder and some oregano. The addition of the greek yogurt adds in an additional source of protein but also, the texture is somehow more fluffy and smooth with its addition. Mix it all up and finish cooking your vegetables and you're almost done with this one!
After mixing my vegetables, chorizo and egg mixture together, I added in a block of defrosted frozen spinach. Ensure to squeeze out the excess water before adding otherwise your frittata will be watery and not set properly.
I poured into a greased glass dish to bake. I sprinkled a bit more cojita cheese (shredded Mexican cheese or even cheddar would be fine too if you can't find cojita!) as well as some chipotle chili powder. Into the oven it went!
Bake for 40-45 minutes at 400° until your eggs are set. Pull from the oven and let cool before storing.
Enjoy!
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