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.
1 lb Diestel Turkey Chorizo, split*
1 tsp olive oil
1 yukon gold potato, 1/2 in cubes (1 cup approx)
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
Preheat oven to 350 degrees F. Oil an 8×8 inch pan, or a 10 inch pie dish.
Brown the chorizo according to package directions. Save 1/2 for another use. 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. When done and potatoes just begin to soften, layer in bottom of prepared pan.
In a bowl whisk eggs with milk. Add the remaining ingredients to the eggs, stirring to mix. Pour over the chorizo. 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
*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.