Tex Mex Frittata

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Servings: 4 Prep: 20 min Cook: 30 min Dairy Free Gluten Free Low Carb Homestyle No Leftover Oven Added about 1 month ago Updated about 1 month ago

Ingredients

1 yellow onion ½ red bell pepper 2 ears of corn 1 Roma tomato 2 tablespoons avocado oil, plus more to grease the dish ¾ teaspoon sea salt, plus more to taste 1 pound chorizo 10 eggs ½ teaspoon hot pepper sauce 2 tablespoons lemon juice

Instructions

1. Grease an oven-safe baking dish (a pie or tart pan works great here - and the wider the better for best results with texture) and preheat oven to 350F.

2. Finely dice onion and red pepper (removing seeds and pith from pepper). Cut corn from cob. Slice tomato.

3. Heat oil in a large pan over medium-high heat. Use cast iron if you have it. When oil is shimmering, add onions and salt and sauté until onion begins to soften.

4. Add the chorizo, and cook - using a wooden spoon to break apart - until just browned.

5. Add bell pepper and corn to the pan and cook for 3-4 minutes more.

6. In a large bowl whisk eggs, hot sauce, a generous pinch of salt, and lemon juice.

7. If you are using cast iron, pour eggs into the pan and proceed to step 9.

8. Otherwise, grease a baking dish, spread with the meat/veggie mixture, and pour egg mixture over top.

9. Spread sliced tomato over top.

10. Bake for approximately 30 minutes, or until the eggs are set. Remove from oven and cool for about 10 minutes before serving.