Categories: Breakfast, Mexican

Ingredients

• salt
• pepper
• cumin
• 3 teaspoons of olive oil
• 1/2 cup of cheese
• 1/2 cup of milk
• 1 green onion (scallions), chopped
• 1/4 of a red onion, diced
• 1/3 of a red pepper, diced
• 1/3 cup of broccoli florets, diced
• 1/3 lb of ground chorizo (if you can’t find ground chorizo, ground breakfast sausage will work too)
• 6 large eggs

Directions

1. Preheat your oven to 350° F (~176° C)

2. Set a large skillet on high heat and add 1 teaspoon of your olive oil.

3. Saute your onion, red pepper, and broccoli on high heat for about 3 minutes, or until the onions are translucent.

4. Remove vegetables from the skillet and set aside. Keep the stove on high heat.

5. Add another teaspoon of olive oil.

6. Place your uncooked ground chorizo sausage in the skillet. Cook for about 7 minutes, or until done.

7. When your chorizo has cooked, remove it from the skillet.

8. Grease your muffin pan by putting a little olive oil on a paper towel and wiping each cup.

9. Place a spoonful of both chorizo and vegetables in each cup. The fillings should not fill more than half of the cup.

10. Beat your 6 eggs together and season with salt, pepper, and cumin.

11. Add in your milk and stir to combine.

12. Pour egg mixture into each cup. Do not over fill your cups with egg.

13. Add in your cheese. Gently stir the mixture so that your fillings are mixed through the egg.

14. Sprinkle each cup with green onion.

15. Place muffin pan in the oven and cook for about 35 minutes, or until done. To test if your frittatas are baked all the way through, take a toothpick and pierce a frittata. If the toothpick is dry upon removal, then your frittatas are cooked!

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