Chorizo & Chickpea Frittata

With Spinach, Roasted Red Peppers, Oaxacan Cheese, and Chickpea-Potato Mash

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Eggs

All ingredients are individually packaged, but our central facility is not certified allergen-free. Furthermore, ingredient contents may vary. Please check recipe cards and ingredient packaging for allergens and nutrition facts. If you have serious allergies, please use your best judgment or consult a health professional to decide if our meals are safe for you!
A note about serious food allergies

Frittatas are like quiche only healthier, and this one won’t disappoint! You’ll make your own chorizo using our house spice blend. It’s folded into a frittata with eggs (of course) and a blend of veggies including red peppers and chickpeas. You’ll serve it up next to creamy chickpea mashed potatoes for a hearty breakfast that can be lunch or dinner, too.

In Your Box (serves 2)

  • 2 oz. Spinach
  • 1 Yellow Onion
  • 1½ oz. Roasted Red Peppers
  • 12 oz. Red Potatoes
  • Info
    2 oz. Shredded Chihuahua Cheese
  • 15½ oz. Canned Chickpeas
  • Info
    5 fl. oz. Canned Evaporated Whole Milk
  • 8 oz. Ground Pork
  • 1 Tbsp. Home Chef Chorizo Seasoning Blend
  • ½ fl. oz. Red Wine Vinegar
  • Info
    12 fl. oz. Liquid Egg

Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.

  • Nutrition (per serving)

  • Calories
    958
  • Carbohydrates
    85g
  • Fat
    40g
  • Protein
    64g
  • Sodium
    946mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Oven-Safe Pan
  • 1 Small Pot
  • 1 Colander
  • 1

    Prepare the Ingredients

    Preheat oven to 400 degrees. Select a medium, oven-safe non-stick pan and a plate that will just fit inside of it. You will use this to un-mold the frittata. Throughly rinse produce and pat dry. Peel, halve and cut the onion into ½" dice. Julienne roasted red peppers (cut into thin strips). Scrub red potatoes and cut into 1" chunks. Mince Oaxacan cheese. Drain and rinse chickpeas.

  • 2

    Start the Potatoes

    Bring a small pot with the potatoes, covered by 1" of water, to a boil, then reduce to simmer. Put a colander in the sink. Cook 12-15 minutes until potatoes are tender. Drain and return to pot along with half of the chickpeas and evaporated milk. Mash with a potato masher or fork until smooth and combined. Season with a pinch of salt and pepper and set aside.

  • 3

    Cook the Chorizo

    Heat 1 tsp. of olive oil in the oven-safe, non-stick medium pan over medium-high heat. Add ground pork and brown 4 minutes. Add chorizo seasoning mix, red wine vinegar, and 2 Tbsp. of water. Continue cooking, stirring often until most of liquid has evaporated, about 4 more minutes. Remove chorizo to a plate, wipe out pan, and return to heat.

  • 4

    Cook the Vegetables

    Add 1 tsp. of fresh olive oil to pan and add onions. Cook 2 minutes until they begin to soften, and add the roasted red peppers, remaining chickpeas, and spinach. Stir until spinach begins to wilt, 1-2 minutes.

  • 5

    Finish the Frittata

    Add eggs, Oaxacan cheese, and cooked chorizo to pan. Stir to incorporate evenly and eggs begin to set on bottom. Place pan in oven and finish cooking frittata 6-8 minutes until eggs are fully set.

  • 6

    Plate the Dish

    Invert the pre-selected plate into the finished frittata. Quickly and confidently, flip the pan over and the frittata should fall out of the pan. For best serving, flip the frittata one more time onto a second plate, so it looks nice! Serve a wedge along with the red bliss-chickpea mash.

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