Recipe Contributed By California Walnuts
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California Walnut Chorizo Fittata
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Ingredients
Walnut Chorizo
- 1/2 cup walnuts, California
- 1/3 cup chickpeas, canned, rinsed and drained
- 3 tbsps bell peppers, red; roasted
- 1 tbsp monterey jack cheese, shredded
- 1/2 tbsp olive oil
- 1 tsp paprika
- 1/2 tsp garlic, fresh, minced
- 3/4 tsp chili powder, ancho
- 1/4 tsp oregano, dried
- 1/4 tsp salt, kosher or sea
- 1/4 tsp cumin, ground
- 1/8 tsp coriander, ground
Spinach and Chorizo Frittata
- 1/2 tbsp olive oil
- 1/4 onion, chopped
- 1/4 cup bell pepper, yellow; diced
- 1 tsp jalapeno pepper, minced
- 1 cup spinach, fresh, coarsely chopped
- 4 eggs, well-beaten
- 1/4 cup monterey jack cheese, shredded
- salt and pepper, to taste
- walnuts, California; toasted, chopped (optional)
- green onions, sliced (optional)
- cilantro, leaves (optional)
Instructions
- To prepare chorizo, place all ingredients in a food processor and pulse until mixture is finely chopped and sticks together. Cook oil in a small nonstick skillet for 5 minutes stirring frequently.
- To prepare frittata, preheat oven to 375°F. Heat oil in a small skillet over medium heat. Add onion and cook for 5 minutes. Add bell pepper and jalapeno pepper; cook and stir for a few minutes more. Stir in spinach and cook until very lightly wilted; stir in 2/3 of the chorizo mixture.
- Add eggs to skillet and cook, stirring frequently, for 1 minute or until eggs are partially set. Stir in cheese.
- Transfer skillet to oven and cook for 10 minutes or until eggs are set. Top with remaining chorizo mixture and sprinkle with walnuts, green onions and cilantro, if desired.
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