Preheat oven to 350
For this dish use a pan that can go in the oven, as this is finished in the oven.
6 eggs
1 link of Chorizo sausage (approx 4 ounces)
1 red bell pepper (Chopped ¼ inch pieces)
½ serrano pepper (finely chopped/Minced)
3 Tbs chopped cilantro
1 the juice from 1 lime
2 cups sliced mushrooms
5 chopped green onions
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| The mixture should be dryer than this when done. |
If the Chorizo is in a casing, take it out. Place in fry pan over medium heat to fry.
After about 5 minutes add the green onions, red bell pepper and mushrooms. You may need to add a little water to the pan to keep things from sticking. This will also deglaze the pan and keep all of the flavoring into the mixture.
In 5 more minutes add the juice from one lime and the Serrano pepper.
Let this mixture fry until it’s dry and chunky. Stir frequently. You don’t want a sauce in the bottom of the pan.
In a separate bowl wisk six eggs.
Turn heat off on the pan, add the eggs to the pan and stir mixture.
Put the pan into the 350-degree oven and bake for about 35 or 40 minutes. Put a tooth pick into the frittata, and if it comes out clean it’s done.
Remove from oven and let sit for about 10 minutes. Then cut and serve with Mango Lime Salsa below.
Mango Lime Salsa
1 mango (chopped small about ¼ inch pieces)
1 red bell pepper (chopped small about ¼ inch pieces)
1 green onion (white end only finely chopped/minced)
½ cup of finely chopped cilantro
1 the juice from 1 lime
1 serrano pepper
3 cloves of garlic
Salt and pepper to taste
Combine mango, red bell pepper, green onion, cilantro and lime juice in a bowl. Cut Serrano pepper in half and finely chop one half, and add it to the mixture.
Puree the other half of the serrrano pepper and garlic in your mortar and pestle or blender, then add to the mixture. Combine salsa thoroughly.
This can be served right away, but it’s better to make it first so the flavors have a chance to combine.
