I bought a cast iron skillet a long time ago explicitly for frittatas, and nothing compares to it! A tough heavy skillet is the perfect host for a rugged egg breakfast with New Mexican staples, chorizo sausage, tomato, onion, and of course…green chiles.
Frittatas usually are made with cheese thrown in the mix of meat and vegetables and New Mexican cuisine is known for its copious amount of cheeeese. I found that greek yogurt is a pretty awesome thing to throw in with the eggs. I didn’t feel particularly cheesy when I made this, but wanted something close to cheese. Still, I’ve made frittatas without any dairy or milk whatsoever so the addition is entirely optional. However, it does make a nice fluffy frittata.
One thing that you cannot and should not (ever!) do is replace or throw away the egg yolks. I would hope that you jumped off that egg white only bandwagon years ago. Nothing upsets me more than an egg white frittata. How could anyone toss away the gold beauty bubble of the egg? That’s the best part!
Egg yolks are fabulous and in, my friend. Eat the Yolks! There’s even an entire book about it! You may know it, Liz Wolfe of CaveGirlEats.com writes a well researched book on Paleo eating and debunks numerous nutritional falsities that people are still believing today.
“When we eat more cholesterol, the body produces less, when we eat less cholesterol, the body produces more. Why eat cholesterol-rich foods, then, if the body will produce it anyway? Because it eases the body’s burden and is associated with improved cognitive function, and because, in many individuals, cholesterol synthesis is inadequate for all the body’s needs.
Mother Nature seems to be aware of this, so she stacked many of the foods humans have eaten throughout history with not just cholesterol but also flavor and nourishment. Naturally cholesterol rich foods like egg yolks, butter, meat, and seafood are packaged with other powerful nutrients and hormone building, health supporting substances, that we need from infancy through old age.
Mother Nature’s no dingbat.”
– Liz Wolfe, NTP of Eat the Yolks.
I eat the yolks and you should too!
- 8 eggs
- 1 cup of cooked Chorizo Sausage, chopped
- 1 4oz can of Green Chile, drained
- 1 small Tomato, drained and diced
- 1 small Onion, diced
- 1 teaspoon of Salt
- 1 teaspoon of Pepper
- 1 Tablespoon of Fresh Cilantro Leaves
- 1 Avocado for Garnish
- 2 Tablespoons of Cooking Fat (coconut oil or lard)
- (optional) ¼ cup of Greek Yogurt or Cheese
- Preheat oven to 375F.
- Whisk the eggs, salt, pepper, and yogurt together. Use a stand mixer's whisk set to high speed for best results.
- Heat a cast iron skillet (10.25") to medium and add the cooking fat.
- Add the onion and cook for about 1 minute.
- Ensure the tomato and chiles are free of excess liquid; drain and/or blot with paper towel.
- Add the tomato, chiles, and sausage into the skillet and cook for about 2-3 more minutes.
- Pour in the beaten eggs and mix so all the meat and veggies are well distributed.
- Sprinkle the top surface with chopped cilantro.
- Let cook on medium for about 3 minutes until the egg on the rim start to firm.
- Transfer the skillet to the oven and bake at 375 for 10-13 minutes until eggs are set.