Mini Chorizo Frittatas
Egg mixture
8 large eggs
1/4 cup half-and-half
1/2 tsp pepper
1/4 tsp salt
Filling mixture
1 Tbs olive oil
8 oz chorizo
8 oz Yukon Gold potatoes, unpeeled, quartered lengthwise and sliced thin
1 large onion, chopped fine
1/2 tsp salt
2 garlic cloves, minced
6 oz pepper jack cheese, shredded
3 Tbs minced fresh parsley
Instructions
Heat oil in a 12-inch skillet over medium heat until shimmering. Add chorizo, potatoes, onion, and salt
Cook, stirring occasionally, until potatoes are tender, 10-15 minutes
Stir in garlic and cook, just about 30 seconds
Transfer to bowl and let cool for 15 minutes
Stir in cheese and parsley
Meanwhile, adjust oven rack to lower-middle position and heat oven to &425 degrees
In a sperate bowl, whisk the eggs, half-and-half, pepper and salt together
Generously spray 12 cup nonstick muffin cups
Divide frittata filling evenly among muffin cups. Using a ladle, evenly distribute the egg mixture over filling in each cup
Bake until frittatas are lightly puffed and set in the center, about 9-11 minutes
Transfer muffin tin to wire rack and let cool for 10 minutes
Run plastic knife around the edges if necessary, to loosen from tin
