Tomatillo and Tomato Sausage Frittata
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 8 eggs
  • 1 lb chorizo, sliced (or sausage of choice; around 6 small links)
  • 6-8 tomatillos, peeled, washed of their sticky residue and chopped (around 2 cups)
  • 1 half pint cherry tomatoes, halved (around 2 cups)
  • 1 shallot, chopped very finely
  • A dash or two each of sea salt and freshly cracked pepper
DIRECTIONS:
  1. Preheat oven to 400°.
  2. If the sausage is fresh- set up a lightly greased skillet on the stove over medium high heat. Add in the sausage, flipping occasionally for 5-7 minutes, until cooked. Set aside to cool for a couple minutes then slice them up.
  3. If the sausage is cured- it still might be worth sautéeing for a couple minutes once sliced to crisp it up and get rid of some of the excess oil.
  4. Grease a large pie plate or wide casserole dish. Evenly distribute the sausage, tomatillo, tomato and shallot throughout.
  5. Whisk the eggs in a medium sized bowl, add in the salt and pepper then pour it over the other ingredients. Nudge it all around as needed so that the eggs seep throughout.
  6. Bake for 60 minutes, until the eggs are fully set, checking at the 40 minutes point and adding on a lid or piece of aluminum foil if the top is starting to brown already. This is a longer cooking time than usual because the tomatoes and tomatillos have such high water content.
  7. Store any extras in the fridge in an airtight container for up to a couple days.
Recipe by Love from the Land at https://www.lovefromtheland.com/tomatillo-tomato-sausage-frittata/