Great morning meal.
Spanish-inspired Frittata with a twist.
Ingredients
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Piquillo pepper vinaigrette
-
6 piquillo peppers from jar or can (about 3 ounces) or 1/2 cup drained roasted red peppers from jar chopped drained
-
1/2 cup olive oil
-
2 tablespoons red wine vinegar
-
1 garlic clove, peeled
Frittata
-
6 large eggs
-
1/2 tsp salt
-
1/2 tsp freshly ground black pepper
-
2 tablespoons olive oil
-
1/2 cup red onion, chopped
-
1/2 cup red-skinned potato, 1/2-inch cubes peeled
-
6 ounces Spanish chorizo or other high-quality chorizo, chopped, casings removed, meat crumbled
-
1/2 cup piquillo peppers from jar or can or chopped drained roasted red peppers from jar, chppoed drained
-
2 tablespoons fresh Italian parsley, chopped
-
6 cups mixed baby greens
Recipe Method
Piquillo
pepper vinaigrette/
1. Combine all ingredients in processor and puree until smooth. Season to taste with salt and pepper. DO AHEAD Can be made 3 days ahead. Cover and chill. Let stand at room temperature 1 hour before using.
Frittata/
1. Preheat broiler. Whisk eggs, salt, and pepper in large bowl. Heat oil in large ovenproof nonstick skillet over medium-high heat.
2. Add onion and potato; saute until potato is tender, 7 to 8 minutes. Add chorizo; saute until well browned, about 5 minutes. Stir in piquillo peppers and parsley. Add egg mixture to skillet; cook until set on bottom and softly set on top, tilting skillet to allow uncooked egg mixture to flow underneath.
3. Transfer to broiler; broil just until eggs are set, about 2 minutes. Run rubber spatula around frittata, then slide out onto platter. Cut frittata into 4 wedges; transfer to plates. Toss greens with enough vinaigrette to coat and serve alongside.
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