Authentic Basque-Style Chorizo and Egg Frittata
A Spanish breakfast staple where smoky chorizo and fresh eggs meld into a perfectly tender frittata, embodying the rustic charm of Basque kitchens. This spanish-inspired breakfast ready in about 35 minutes combines thinly sliced chorizo, eggs, milk into a breakfast that fuels the morning without the midday crash — make-ahead-friendly and balanced enough to anchor the first meal of the day. Each serving lands at about 310 calories and feeds 4, so it sits comfortably in a weekly breakfast rotation alongside fruit, yogurt, or coffee. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 200 g, thinly sliced chorizo
- 6 eggs
- 30 ml milk
- 1, finely diced onion
- 2, minced garlic cloves
- 2 tbsp olive oil
- 20 g, chopped fresh parsley
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 50 g shredded manchego cheese
Instructions
- Step 1: Heat 2 tbsp olive oil in a 10-inch oven-safe skillet over medium heat. Add 200 g thinly sliced chorizo and cook for 3 minutes until fat renders and chorizo is crispy, then add 1 finely diced onion and 2 minced garlic cloves, sautéing for 4 minutes until onion is translucent and fragrant.
- Step 2: In a bowl, whisk 6 eggs with 30 ml milk, 1/2 tsp sea salt, and 1/4 tsp black pepper until fully combined and slightly frothy.
- Step 3: Pour egg mixture over chorizo and onions in the skillet, then sprinkle with 50 g shredded manchego cheese and 20 g chopped parsley. Cook over low heat for 3-4 minutes until edges set but center is still slightly runny.
- Step 4: Transfer skillet to a preheated 375°F (190°C) oven and bake for 8-10 minutes until the center is fully set and golden around the edges. Remove from oven, let rest for 5 minutes, then slice into wedges and serve hot.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Authentic Basque-Style Chorizo and Egg Frittata take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a busy morning; prep components the night before to save active time.
How do I store leftover Authentic Basque-Style Chorizo and Egg Frittata?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven; egg- or grain-based items may need a splash of milk or water to refresh texture. Cold-served items (overnight oats, smoothies) keep 2–3 days in the fridge.
Can I substitute ingredients in Authentic Basque-Style Chorizo and Egg Frittata?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Authentic Basque-Style Chorizo and Egg Frittata for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Authentic Basque-Style Chorizo and Egg Frittata?
Spanish breakfast like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Absolutely wonderful.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
- ★★★★☆
Enjoyable meal. Instructions could be a touch more detailed on the timing.
