Name: Tex-Mex frittatas
Prep time: 15 min
Cook time: 24 min
Total time: 39 min
Yield: 1
Cuisine: american
Ingredients: 150g chorizo; 1 small red onion, chopped; 420g can red kidney beans, drained, rinsed; 62.50 ml chopped fresh coriander leaves; 6 eggs; 126.25 gm pure cream; 82.50 ml grated parmesan cheese; 2 garlic cloves, crushed; 2.60 gm Tabasco sauce

Tex-Mex frittatas

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Prep Time:
15 minutes

Cook Time:
24 minutes

Total Time:
39 minutes

Elevate frittata into zesty Mexican-inspired bites.

Ingredients:

150g chorizo
1 small red onion, chopped
420g can red kidney beans, drained, rinsed
62.50 ml chopped fresh coriander leaves
6 eggs
126.25 gm pure cream
82.50 ml grated parmesan cheese
2 garlic cloves, crushed
2.60 gm Tabasco sauce

Instructions:

Preheat the oven to 190°C (170°C fan-forced) and grease a 6-hole, 3/4 cup-capacity Texas muffin pan.
1. Heat a frying pan over medium heat until sizzling. Add chorizo and onion, stirring occasionally for 3 minutes until golden. Toss in beans and cook for 1 more minute. Finish by stirring in the fragrant coriander and spoon the flavorful mixture into the prepared pan holes.
In a jug, combine eggs, cream, cheese, and garlic, whisking until smooth. Season with salt and pepper, then stir in Tabasco sauce. Pour the mixture over the chorizo and bake for 20 minutes until golden and set. Serve hot.

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