Roasted Sweet Bell Pepper & Chorizo Frittata with Queso Fesco

Roasted Sweet Bell Pepper & Chorizo Frittata with Queso Fesco

It’s Frittata time! Frittatas are one meal that can be eaten at any time of the day. We love this chorizo with queso fresco and roasted sweet bell peppers for dinner.

Cooking Timers

Roast Peppers

Bake Frittata

What You'll Need


Red Sun Farms Sweet Bell Pepper

  1. Rub bell peppers with canola oil and roast in 425°F oven for approximately 12 minutes.
  2. Peel burned skin from peppers.
  3. Remove seeds.
  4. Cut julienne style.

Tomato Concasse

  1. Blanch tomatoes in boiling water for a few seconds.
  2. Remove from heat and place in ice water bath.
  3. When cool, remove skin and seeds.
  4. Dice into small pieces.


  1. Cook chorizo canola until almost done.
  2. Add onions, garlic, and shallots.
  3. After one minute, add peppers; stir.
  4. Set aside.
  5. In a mixing bowl, combine eggs, cream, white pepper and salt.
  6. Place butter in a non-stick oven compatible pan.
  7. Add egg mixture to pan.
  8. Move the raw egg mixture around pan with out scrambling egg mixture.
  9. When cooked half way, add chorizo and bell peppers.
  10. Add queso fresco cheese and tomato concasse.
  11. Place in the 350°F oven and bake 10-15 minutes, or until egg is set and cheese is melted.
  12. Salt and pepper to taste and sprinkle with parsley.
  13. Serve hot.

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