I cooked 1 lb. of chorizo in a cast iron skillet, along with some onions, peppers and garlic. I also added zucchini slices to this frittata. I seasoned it well with salt and pepper.
In a separate bowl, I mix up 6 eggs and, once the chorizo is done cooking, I pour the eggs over it. I put the skillet in the oven at 350 F and once the eggs puff up, I can enjoy. This meal is for two.
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