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Southwestern Turkey Chorizo Frittata


Black beans, corn, peppers with flavorful and lean turkey chorizo make a frittata perfect for brunch, lunch or a “breakfast for dinner” meal! Enjoy all the flavors, texture and color this dish celebrates.

Recipe type: Breakfast
Prep Time: 15 mins
Cook Time: 40 mins
Serves: 6-8


  • 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 8×8 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.

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