Chorizo and Greens Frittata

Serves 4 

Adopted from Dinner: The Playbook By Jenny Rosenstrach

Shopping List

  • 1 small onion
  • 1 bunch small Swiss Chard
  • 1 bag of fingerling potatoes
  • 1 bunch fresh flat-leaf parsley
  • 1 package Chives
  • 2-4 oz wedge Manchego Cheese
  • 4-6 ounces dried Chorizo
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Pantry List

  • 1 dozen large eggs
  • 1 bottle extra virgin olive oil
  • 1 box Kosher salt
  • 1 container black peppercorns
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  • Heat broiler. Whisk eggs in a large bowl, then whisk in cheese and herbs; season with salt and pepper.
  • Cook chorizo in a 10” broiler proof skillet, preferably cast iron, over medium heat, stirring often, until browned and crisp, about 3 minutes. Transfer to plate.
  • Heat oil in same skillet; add onion, season with salt, and cook, stirring often, until beginning to soften, about 1 minute. Add potatoes and cook, tossing occasionally, until just softened, about 5 minutes.
  • Add chard and cook, stirring often, until chard is wilted; season with salt and pepper. Mix in chorizo. Pour in egg mixture, tilting skillet to evenly distribute. Cook, undisturbed, 2 minutes, then transfer to oven and broil until egg is cooked through and starting to brown, about 5 minutes. Run a heatproof spatula around edges of frittata to loosen, then slide onto a plate; serve in wedges.

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