Spicy Chicken Chorizo Frittata

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I don’t normally make a big deal about breakfast. Every so often I will make waffles or french toast…but usually it is scrambled eggs and an english muffin. Or better yet, cereal. For some unknown reason to me, I got a wild hair this morning to make a frittata. I’ve never made a frittata. But I started pulling things out of the fridge and into my cast iron skillet they went. And you know what? It was freaking delicious. Even my hunny proclaimed that this was his new favorite breakfast. Weird. That never happens, he is normally very set in his eating habits, especially when it comes to favorites.

A little bit spicy, very savory, and very filling, we served this with honey covered biscuits and we were happy campers until almost two this afternoon.

Ingredients:
1/4 onion, chopped
1 cup shredded frozen hashbrowns, defrosted and patted dry
1 small casing of Mexican chorizo, about 1 cup
1 cup mushrooms, chopped
1 medium tomato, chopped
1/4 cup corn
1 cup chopped leftover rotisserie chicken
4 eggs
1 tablespoon each onion powder and garlic powder
1/2 tablespoon each cumin ground black pepper
3-5 tablespoons oil, I used canola oil. Dependent on how good your pan is at being not sticky.

Directions:
1. Heat about 1 tablespoon of the oil in a skillet. I really liked using my cast iron skillet for this one (thanks sis-in-law!!). Cook the onions until they are fragrant. Add in the potatoes and one to two more tablespoons of the oil. Let those cook on a mexium low hezt until they start to get crispy. Preheat broiler to low.
2. Add in the chorizo. Stir everything together, and let cook for one minute. Ground chorizo typically comes precooked, so you’re basically just warming it. Next add in the corn, mushrooms, tomatoes and chicken. Stir everything together and let it warm through for about a minute while you prepare the eggs.
3. In a bowl, mix the spices and the eggs with 1/2 a teaspoon of water. Pour over the mixture in the pan. Move it around so that everything is relatively even, and let cook for one minute.
4. Put the pan in the oven under the broiler, and let cook for approximately 8 minutes until the eggs are set. They will spring back when pushed if they are ready. Slice like a pie and serve!

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Scrambled Veggie Delight

Today I had plans to go shopping for some “grown up” clothes in preparation for finding a new job. But before I made my way down to the city, I had to get a good workout in, and follow up with some delicious breakfast.

(I have found that if I write about my workouts, I am more likely to stick to working out, because then I’m being held responsible. Skip the next paragraph if you’re just here for the food!)

Without my hunny here, I can get away with having breakfast that’s filled with vegetables. He would never hear of that. But first, the workout. I kind of invented a new workout that is based on some stuff I’ve seen on Pinterest. I did five exercises – jumping jacks, squats, crunches, mountain climbers, and push-ups. I started with 50 jumping jacks, then 40 squats, so on and so forth, and worked down the repetitions until I did 10 of each. Then I followed that up with some boxing strikes as my cardio. All in all, made for a good half hour.

Back to the food.

The original plan was for an omelet. I have yet to master the art of making eggs into a tortilla-type shape and folding them over in a pan. Therefore it became scrambled eggs with good stuff mixed in.

Tomatoes, onions, mushrooms and bell pepper, tossed over some light heat with some cooking spray, salt and pepper. Add in the egg that’s been mixed with garlic powder, ground sage and a touch of seasoned salt. Scramble. Just before it’s fully cooked, add in a few leaves of julienned spinach leaves and some feta cheese. Finish and plate with a whole wheat english muffin and tasty avocado. I have an avocado obsession. Did you know apple butter only has about 25 calories per tablespoon? That makes me super happy.

And yes I know I’m have a squirrel-complex moment.

Anyway, all that works out to be 554 calories, which works out just fine when I wanted to stay full for a while. It did mean that I ate a few too many calories today, but it was well deserved. I’m actually kind of excited for breakfast tomorrow.