Ingredients:
For the Walnut Chorizo:
½ cup California walnuts
1/3 cup garbanzo beans, canned, rinsed, drained
3 Tbsp. red peppers, roasted
1 Tbsp. Monterey Jack cheese, shredded
½ Tbsp. olive oil
1 tsp. paprika
½ tsp. garlic, fresh, minced
¾ tsp. ancho chili powder
¼ tsp. oregano, dried
¼ tsp. salt, kosher or sea
¼ tsp. cumin, ground
1/8 tsp. coriander, ground
For the Spinach & Chorizo Frittata:
½ Tbsp. olive oil
¼ onion, chopped
¼ cup yellow bell pepper, diced
1 tsp. jalapeno pepper, minced
1 cup spinach, fresh, coarsely chopped
4 eggs, well-beaten
¼ cup Monterey Jack Cheese, shredded
Kosher salt and pepper, to taste
California walnuts, toasted, chopped
Green onions, sliced (optional)
Cilantro leaves (optional)
Procedure:
- To prepare chorizo, place all ingredients in a food processor and pulse until mixture is finely chopped and sticks together. Cook oil in a small nonstick skillet for 5 minutes stirring frequently.
- To prepare frittata, preheat oven to 375°F. Heat oil in a small skillet over medium heat. Add onion and cook for 5 minutes. Add bell pepper and jalapeno pepper; cook and stir for a few minutes more. Stir in spinach and cook until very lightly wilted; stir in 2/3 of the chorizo mixture.
- Add eggs to skillet and cook, stirring frequently, for 1 minute or until eggs are partially set. Stir in cheese.
- Transfer skillet to oven and cook for 10 minutes or until eggs are set. Top with remaining chorizo mixture and sprinkle with walnuts, green onions and cilantro, if desired.
Recipe courtesy of California Walnuts.
Tell Us What You Think!
You must be logged in to post a comment.