Chorizo & Avocado Frittata

This Chorizo & Avocado Frittata features spicy chorizo and creamy avocado in a fluffy egg base. Perfect for a healthy dinner, it’s a simple recipe that blends bold, nutritious flavors into a satisfying dish with minimal effort.

Why You’ll Love This Recipe

This frittata is a nutritious, flavorful dinner option that transforms spicy chorizo and creamy avocado in a fluffy egg base into a delightful treat, perfect for a healthy meal. Easy to prepare, it’s packed with protein, healthy fats, and taste. Versatile—serve with salad or alone—this recipe offers a wholesome, satisfying indulgence.

Recipe Tips and Tricks

• Cook Chorizo First: Enhances flavor and removes excess fat.
• Mash Avocado Lightly: Creates a creamy yet chunky texture.
• Use Low Heat: Prevents overcooking and keeps it tender.
• Check Doneness: Should be set but slightly soft in center.
• Avoid Overmixing: Prevents a dense frittata.
• Serve Warm: Maximizes the savory appeal.
• Thicken if Desired: Add more cheese if too loose.
• Rest Before Serving: Allows flavors to meld.
• Adjust Seasoning: Taste and tweak spices to preference.
• Use Non-Stick Pan: Prevents sticking.

Yield: 6 servings

Chorizo & Avocado Frittata

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Chorizo avocado frittata, healthy dinner delight.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 5 minutes

Total Time 45 minutes

Ingredients

• ¼ cup unsweetened almond milk
• ¼ tsp black pepper
• ½ cup reduced-fat shredded cheddar cheese
• ½ small chopped onion
• ½ tsp salt
• 1 medium ripe mashed avocado
• 1 tbsp chopped cilantro
• 1 tsp olive oil
• 6 large eggs
• 8 oz crumbled chorizo

Instructions

1. Cook Chorizo: Heat olive oil in a non-stick skillet over medium heat, add crumbled chorizo, and cook until browned, about 5-7 minutes.
2. Sauté Onion: Stir in chopped onion and cook for 2-3 minutes until softened.
3. Prepare Avocado: Halve, pit, and mash the avocado with a fork, then set aside.
4. Whisk Eggs: In a bowl, whisk eggs, almond milk, salt, and black pepper until smooth.
5. Combine Ingredients: Stir cooked chorizo and onion into the egg mixture, then fold in mashed avocado.
6. Add Cheese: Mix in half the cheddar cheese.
7. Cook Frittata: Pour the mixture back into the skillet, spreading evenly, and cook on low heat for 10-12 minutes until edges set.
8. Top with Cheese: Sprinkle remaining cheddar over the top and cover until melted, about 2-3 minutes.
9. Prepare Garnish: Rinse and chop fresh cilantro.
10. Serve and Enjoy: Let rest for 5 minutes, then garnish with cilantro and serve warm, savoring this savory delight!

Notes

• Cook chorizo first for flavor; mash avocado lightly for texture.
• Use low heat to prevent overcooking; check seasoning to taste.
• Store leftovers promptly to maintain freshness; reheat gently to preserve moisture.
• This recipe can be adapted for vegetarian diets with appropriate swaps.

Nutrition Information

Yield

6

Serving Size

1
Amount Per Serving Calories 346Total Fat 28gSaturated Fat 10gTrans Fat 0gUnsaturated Fat 17gCholesterol 229mgSodium 803mgCarbohydrates 5gFiber 2gSugar 1gProtein 18g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

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Ingredients Notes

• Eggs (6 large): For binding and protein.
• Chorizo (8 oz): Crumbled, for savoriness.
• Avocado (1 medium): Ripe, mashed, for creaminess.
• Milk (¼ cup): Unsweetened almond, for moisture.
• Cheddar Cheese (½ cup): Reduced-fat, shredded, for richness.
• Onion (½ small): Chopped, for aroma.
• Olive Oil (1 tsp): For cooking.
• Salt (½ tsp): Enhances flavor; adjust to taste.
• Black Pepper (¼ tsp): Ground for a subtle kick.
• Cilantro (1 tbsp): Chopped, for garnish.

Variations and Substitutions

• Egg Swap: Use egg whites or omit.
• Chorizo Swap: Use turkey sausage or omit.
• Avocado Swap: Use guacamole or omit.
• Milk Swap: Use oat milk or omit.
• Cheese Swap: Use Monterey Jack or omit.
• Onion Swap: Use shallots or omit.
• Oil Swap: Use coconut oil or omit.
• Salt Swap: Use sea salt or omit.
• Pepper Swap: Use cayenne or omit.
• Herb Swap: Use parsley or omit cilantro.

Storage Options

• Refrigerator: Store in an airtight container for up to 3 days; reheat in oven.
• Freezer: Freeze in portions for up to 1 month; thaw in fridge.
• Reheating: Warm at 350°F for 10-15 minutes.

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Until you can read, Chicken Tortilla Soup