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Southwestern Style Frittata

December 27, 2017 by Nicole Collins

No more cookies!!!

At least not for a while anyways.

I love cookies. I’m a total cookie monster. And, our 12 DAYS OF COOKIES was SOOOOOOOOO fun!! But, I am cookied out.

So, we’re back to real food today!

Today, we’re having something that makes me feel warm and sunny inside...which I need because it’s forecasted to be between 15-25 degrees outside for the next week. YUCK!

Weather like that makes it sooooooooooo hard to get out of bed. My warm, fleece lined bed is the only place I really want to be these days.

I was sick most of the week last week, so I was in bed and passed out by 8:30pm at the latest all week. And, with it getting dark at like 4:30pm and it being so cold outside, now I seem to keep finding myself crawling in to bed way earlier than normal. I was in bed by 7:30pm on Friday night. I know…I’m such a party animal!

It’s actually a habit I feel like I need to break. Because, the early bedtimes have been making me wide eyed and bushy tailed at 3-4am. That’s no bueno.

But, I feel like warm weather is right around the corner. That’s what I’m telling myself anyways. The days are officially getting longer again now. And, I was at a craft store this weekend that had Easter stuff out. So, it’s practically summer, right?

Yes. Just tell me YES!

So, today we’re bringing the light back in to our lives and having something yummy to bring us out of hibernation.

Today, we’re having Southwestern Style Frittata!

This frittata is everything I need to pull me out of the winter blues! It’s got colorful fresh veggies. It’s got flavorful ground chorizo. It’s got ooey gooey pepperjack cheese. And, it’s got creamy avocado sitting right on top. Talk about YUM!

And, I know it’s the season of packing on a few extra pounds, but you don’t have to feel guilty about this frittata. It’s actually pretty healthy! It’s low carb, but it’s hearty. It’s flavor packed and full of seasoning, but we barely use any salt. It’s a winner all around!

So, how do we get all of the yummy flavor with just a handful of ingredients, you ask? The trick is using the fat from the chorizo to saute the veggies. That way we get the flavor from all of the spices in the chorizo without having to add extra seasoning. And, we don’t have to use extra oil, because the chorizo has enough fat to perfectly soften our tomatoes, peppers, onions, and garlic without making it too greasy.

Even though there’s some spicy-ish ingredients in here, this frittata really isn’t spicy at all. It’s just got a really nice warming element to it from the jalapeno, pepperjack, and chorizo. And, that avocado on top brings a nice cooling balance to round out the experience.

This Southwestern Style Frittata is great for breakfast, lunch, or dinner, so it’s totally versatile! I like this with a little fresh pineapple on the side, and it’s a complete homerun!

Warmer days are ahead soon. It’s almost 2018, which means the good stuff is right around the corner!

Enjoy, and let’s eat!


Southwestern Style Frittata Serves: 4 Print


  • ½ tbsp olive oil, plus extra if needed

  • 8 oz ground Mexican chorizo

  • ½ onion, diced

  • 1 roma (plum) tomato, seeds removed and diced

  • ½ red pepper, seeds removed and diced

  • ½ jalapeno, seeds removed, and diced

  • 1 garlic clove, minced

  • 8 eggs

  • ¼ cup unsweetened almond milk (or milk of your choice)

  • ½ tsp salt

  • ¼ tsp pepper

  • 1 cup shredded pepperjack cheese

  • 1 avocado, sliced, for serving


  1. Preheat oven to 400 degrees. In a medium bowl, whisk eggs, milk, ½ tsp salt, and ¼ pepper together. Stir in pepperjack cheese. Set aside.

  2. Heat olive oil over medium high heat in a 10 inch oven safe skillet. Add chorizo, breaking up with a wooden spoon, and cook until no longer pink and fully cooked through, about 8-10 mins. Using a slotted spoon, remove chorizo from pan and drain on a paper towel lined plate. Leave remaining fat in the pan. Add garlic, and saute for about 1 minute until fragrant. Add onion, tomato, red pepper, and jalapeno. Saute veggies until softened, about 3-4 minutes. Add chorizo back to the pan.

  3. Pour egg mixture in to skillet over vegetables. Use a spatula to move the veggies around so everything is evenly distributed and egg has a chance to touch the bottom of the pan. Let set for 2 minutes. Remove from heat and transfer to oven. Bake for 10 mins until golden brown around the edges and a knife inserted in the center comes out clean. Top with sliced avocado. Serve.

Recipe notes:

*Despite the spicy elements we have in this, this frittata is not spicy. If you want to add a little more heat, use the whole jalapeno.

*We don't need to season the veggies with salt and pepper, because the grease from the chorizo carries a lot of flavor. This is perfectly seasoned without it! I do like to use a little pinch of salt and pepper on the avocado though.

*Make sure you get Mexican chorizo and not Spanish chorizo. Spanish chorizo is already cured and has a completely different texture.

*We seed our tomato first so there's not too much moisture in our frittata. To get the seeds out easily, run a spoon around the flesh of the tomato, and the seeds will come right out in one piece.

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