Chorizo Frittata
Avocado-Arugula Salad
Ingredients
- ½ Tbsp olive oil
- ½ (12-oz) pkg Mexican chorizo sausage, casings removed
- ½ onion, chopped
- ½ red bell pepper, chopped
- 1 Tbsp chopped fresh parsley (optional)
- 4 large eggs
Instructions
- Preheat oven to 400°F. Heat oil in an 8-inch ovenproof skillet over medium-high heat.
- Add sausage, onion, and bell pepper; cook 10 minutes or until chorizo is browned and vegetables are tender. Reduce heat to medium-low, and, if desired, stir in parsley.
- Whisk together eggs. Add salt and pepper, if desired. Pour over vegetable mixture in skillet.
- Cook 2 minutes or until edges begin to set. Gently lift edge of egg mixture with a spatula, tilting pan to let uncooked egg flow underneath. Cook 2 minutes or until almost set.
- Place skillet in oven. Bake 6 minutes or until center is set. Invert frittata onto a platter; cut into wedges.
Side Dish Ingredients
- ½ (5-oz) pkg baby arugula
- 1 avocado, thinly sliced
- 3 Tbsp olive oil vinaigrette
- ¼ tsp kosher salt
- ⅛ tsp pepper
Side Dish Instructions
- Combine arugula, avocado, vinaigrette, salt, and pepper in a bowl. Toss.
Nutritional Information
| Main | Side | Total | |
| Servings | 3 | 3 | |
| Calories |
381
|
157
|
538
|
| Fat (g) | 30 | 15 | 45 |
| Sat. Fat (g) | 10 | 2 | 12 |
| Protein (g) | 22 | 2 | 24 |
| Carb (g) | 3 | 5 | 8 |
| Fiber (g) | 0 | 3 | 3 |
| Sodium (mg) | 796 | 245 | 1041 |
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