Emerils Chorizo Frittata Recipes

Steps:

• Heat oven to 375 degrees F. Cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add spinach to skillet; cook 2 min. or just until wilted, stirring frequently. Stir in tomatoes and onions. Remove from heat.
• Whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
• Bake 25 min. or until knife inserted in center comes out clean.

Steps:

• Set a rack in the upper third of the oven and preheat the broiler.
• Whisk eggs, cream, salt and pepper together in a medium bowl until combined.
• Melt 2 tablespoons butter in a 10 inch ovenproof saute pan over medium high heat. Add onions and peppers and cook, stirring as needed until soft, about 7-8 minutes.
• Add mushrooms and corn and cook 2 more minutes.
• Add ham and cook until warmed, about 1 minute.
• Add remaining 1 tablespoon butter and when melted, add egg mixture.
• Sprinkle with mixture of fresh herbs over eggs and then top with grated cheese.
• Reduce heat to medium and cook eggs, undisturbed for 3 minutes or until the surface beings to bubble and the bottom starts to set.
• Immediately place pan in oven and broil until golden brown on top - about 3-4 minutes.
• Remove pan from oven. Using a rubber spatula, loosen frittata from sides of pan. Tilt pan and gently slide frittata onto a platter. Serve hot or warm.