Recipe Contributed By California Walnuts

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California Walnut Chorizo Fittata

Prep Time 20 minutes
Cook Time 30 minutes


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)


  • 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.