This is the first weekend in over a month that we’ve been able to enjoy a lazy Sunday morning and actually cook brunch. It’s been so, so very nice. The whole weekend has had a leisurely air to it, starting with a mid-morning trip to the farmers market yesterday. It’s the season for lots of spring green vegetables – particularly my favorites of broccolini, rapini, and asparagus. I also discovered a chorizo vendor: we bought a pound of the spiciest green chili chorizo that they had. Half of it went into a brunch frittata and half of it will go into something else – we haven’t figured that part out yet.
½ pound chorizo
1 tablespoon olive oil
1 small onion, diced
2 garlic cloves, diced
1 bunch broccolini, finely chopped, florets and stems separated
¼ cup milk or heavy cream
¼ cup salsa
¼ cup Monterey jack cheese, shredded
Preheat the broiler.
Sauté the chorizo in an oven-safe non-stick or cast iron pan until it’s browned.
Add the olive oil, the onions, garlic and chopped stems of the broccolini and cook until soft. Add the florets from the broccolini and cook for 3 more minutes.
Combine the eggs and milk/heavy cream and mix with a fork until fluffy.
Remove the chorizo and vegetable mix from the pan and set aside. Pour enough of the egg mixture on the bottom of the pan to cover the pan. Let this set, then spread the chorizo and vegetable mixture over this layer. Pour the remainder of the egg mixture over the vegetables and then put the frittata into the oven. Broil until set and top is lightly brown. Pull out the frittata and spread the salsa over the top and sprinkle with grated cheese. Put back under the broiler until the cheese is melted. Pull out and let the frittata sit for 5 minutes to rest.