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Southwestern Turkey Chorizo Frittata

  • Prep Time

    15 mins

  • Cooking Time

    40 mins

  • Serves

    6-8

turkey-chorizo

  • 1 lb Diestel Turkey Chorizo, split*
  • 1 tsp olive oil
  • 1 yukon gold potato, 1/2 in cubes (1 cup approx)
  • 3 eggs
  • 3 egg whites
  • 3/4 cup lowfat milk
  • 1/2 cup onion (yellow or green), finely diced
  • 1/2 cup bell pepper (red and/or green), finely diced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup whole kernel corn, canned and drained or frozen
  • 1 cup cheese, grated (pepper jack, cheddar-your choice)
  • 1/4 cup fresh cilantro, chopped
  • 1/4 tsp salt
  • 1/4 tsp pepper

  1. Preheat oven to 350 degrees F. Oil an 8x8 inch pan, or a 10 inch pie dish.
  2. Brown the chorizo according to package directions. Save 1/2 for another use.
  3. If using potato, add the chunks to the chorizo and cook over medium low for 5 minutes or while preparing the rest of the ingredients.
  4. When done and potatoes just begin to soften, layer in bottom of prepared pan.
  5. In a bowl whisk eggs with milk.
  6. Add the remaining ingredients to the eggs, stirring to mix.
  7. Pour over the chorizo.
  8. Bake for 40 minutes or until bubbly and a knife inserted in the center comes out clean.

Serving Suggestion:

Top with a dollop of sour cream or Greek yogurt, avocado slices and salsa

Please Note

*This recipe only uses 1/2 (8 oz) of the turkey chorizo chub. I prefer to cook off the entire chub and keep the extra on standby in the refrigerator for a quick quesadilla, taco filling or salad topping.

ROASTING TIMES

HOW LONG ‘TIL WE EAT?

If your bird is unstuffed, then you’re in luck: take 30 minutes off the cook time listed below.*

Weight Approx. Roasting Time
6-10lbs 2 hrs
10-12 lbs 2 -2.75 hrs
12-14 lbs 2.75-3.5 hrs
14-16 lbs 3.5 - 3.75 hrs
16-18 lbs 3.754 hrs
18-20 lbs 4-4.5 hrs
20-22 lbs 4.5-5 hrs
Weight Approx. Roasting Time
22-24 lbs 5 -5.25 hrs
24-26 lbs 5.25 -5.5 hrs
28-30 lbs 5.5 - 5.75 hrs
32-34 lbs 5.756.25 hrs
34-36+ lbs 6.25 -6.5 hrs