Mushroom, Chorizo & Thyme Frittata
Prep time: 10 minutes
Bake time: 15-20 minutes
3 tbsp extra virgin olive oil
1 onion, diced
1 large clove garlic, minced
3 cups cremini mushrooms, sliced
1 cured chorizo sausage, diced
1-2 tbsp fresh thyme leaves
Freshly ground pepper to taste
1. Preheat the oven to 400°F/200°C.
2. In a 9”/23cm non-stick skillet (if it can stand the heat or lower the heat and bake a bit longer), sauté the onion in 1 tbsp olive oil over medium heat on top of the stove until the onion softens (3 minutes or so). Add the garlic, mushrooms, chorizo and thyme until the mushrooms are golden, tossing occasionally and adding oil as needed. You want the onions to caramelize, so slower cooking is better. It still shouldn’t take more than 5 minutes.
3. In the meantime, in a medium sized bowl, beat the eggs well with 1 tbsp olive oil and season with pepper. I don’t usually add salt because the chorizo is fairly salty. Pour into the chorizo, mushroom sauté and cook on top of the stove for 3-4 minutes, gently lifting the sides to allow the liquid egg on top to reach the pan directly.
4. Sprinkle some paprika and bake until the frittata is puffy and golden – about 15 minutes. Cut into wedges and serve immediately with a crisp salad.