With Spinach, Roasted Red Peppers, Oaxacan Cheese, and Chickpea-Potato Mash
Prep & Cook Time:30-40 min.
Cook Within:5 days
Spice Level:Not Spicy
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
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.
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.
You Will Need
Medium Oven-Safe Pan
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
Steak and Pork 145° F (rest cooked meat, 3 minutes) |
Seafood 145° F |
Chicken 165° F |
Ground Beef 160° F |
Ground Turkey 165° F |
Ground Pork 160° F
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.
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.
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.
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.
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.
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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