Avocado adds a delicious and creamy element to this hearty frittata. (Sharon Bishop, Paleo Fondue)
"A tough heavy skillet is the perfect host for a rugged egg breakfast with New Mexican staples, chorizo sausage, tomato, onion, and of course…green chiles," says Sharon Bishop of Paleo Fondue.
- 8 eggs
- 1 cup of cooked Chorizo Sausage, chopped
- 1 4oz can of Green Chile, drained
- 1 small Tomato, drained and diced
- 1 small Onion, diced
- 1 teaspoon of Salt
- 1 teaspoon of Pepper
- 1 Tablespoon of Fresh Cilantro Leaves
- 1 Avocado for Garnish
- 2 Tablespoons of Cooking Fat (coconut oil or lard)
- (optional) ¼ cup of Greek Yogurt or Cheese
Preheat oven to 375F. Whisk the eggs, salt, pepper, and yogurt together. Use a stand mixer's whisk set to high speed for best results.
Heat a cast iron skillet (10.25") to medium and add the cooking fat. Add the onion and cook for about 1 minute.
Ensure the tomato and chiles are free of excess liquid; drain and/or blot with paper towel.
Add the tomato, chiles, and sausage into the skillet and cook for about 2-3 more minutes. Pour in the beaten eggs and mix so all the meat and veggies are well distributed.
Sprinkle the top surface with chopped cilantro. Let cook on medium for about 3 minutes until the egg on the rim start to firm.
Transfer the skillet to the oven and bake at 375 for 10-13 minutes until eggs are set.