Enjoy our slideshow here and the post below.
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As a “foodie” I love cooking and every part of the brainstorming, planning, shopping, and experimenting that goes along with it. But, sometimes you just need to dig in to your fridge and use up the bits and pieces of food that you have left over (I should do a series on that!). Today, I am going to show you how I used some random ingredients I found in my fridge to make a really good spinach and chorizo frittata recipe.
You can watch this video below to see how I cooked it. Also, you will find out why it is so fun to blog with kids.
Here are the ingredients I found to make this spinach and chorizo frittata recipe.
- 2-3oz of Spanish Chorizo (from a meat and cheese tray I had left over)
- 1/4 cup Bell Peppers
- 8 Eggs – a staple in any fridge (6 scrambled, two broken on top)
- 1/4 cup Cheese
- 1 cup Frozen Spinach – Something that is easily stored and very useful. Learn to cook with this and you will have lots of nutrient rich meals you can make with it.
- Salt and Pepper
I also had a new cast iron pan I wanted to break in and I thought a little butter and the oils from the Chorizo would be a great way to season it. Make sure that you thaw and drain the spinach before you start cooking.
Start by melting a tablespoon or so of butter in your skillet, and add the bell peppers and chorizo. You will want the range on medium high the entire time.
Pour in the six scrambled eggs, the spinach, and crack two eggs over the top.
When it is nearly done, sprinkle cheese on top just long enough for it to melt.
Before serving, cut some fresh green herbs over cheese. I used parsley in this picture.
I hope you enjoyed the spinach and chorizo frittata recipe!
