Chorizo & Chickpea Frittata

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

$9.95 per serving

Prep & Cook Time: 30-40 min.

Cook Within: 5 days

Difficulty Level: Expert

Spice Level: Not Spicy

Contains: Milk, Eggs

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
  • Nutrition (per serving)

  • Calories
    1391
  • Carbohydrates
    130g
  • Fat
    55g
  • Protein
    97g
  • Sodium
    1741mg

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • 1 Medium Oven-Safe Pan
  • 1 Small Pot
  • 1 Colander
  • Step 1 - Prepare the Ingredients
    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 chihuahua cheese. Drain and rinse chickpeas.

  • Step 2 - Start the Potatoes
    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.

  • Step 3 - Cook the Chorizo
    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.

  • Step 4 - Cook the Vegetables
    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.

  • Step 5 - Finish the Frittata
    5

    Finish the Frittata

    Add eggs, chihuahua 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.

  • Step 6 - Plate the Dish
    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.