This is a sponsored post with Dairy Farmers of Canada, but, as always, all opinions are my own. Thank you for supporting brands that make Girl Heart Food possible and for helping me continue to do what I love – cook, eat and share delicious recipes! #CanadianCheese
Black beans, bell pepper, corn and loads of cheese are combined to make for one flavourful Cheesy Tex Mex Frittata! This one works for any meal of the day and requires very little effort. You can customize to your taste with your choice of garnish like avocado, cilantro and green onion. Perfect for the busy fall season!
How’s your September going? Speaking of going, we are at the end of September already! What the what?! Crazy, right? Don’t you just love fall, though? It’s my favourite season. I love all the comfort food, the crispness in the air and all the fall clothes, especially the footwear. Don’t even get me started on those fall scented candles, which I am totally obsessed with. What’s your favourite season?
So, you may remember some delicious recipes I have brought you in past months featuring our very own quality artisanal Canadian Cheese. Some of my favourites are this Creamy Blue Cheese Pasta, Baked Camembert with Berries and Ultimate Cheeseburger.
This month I’m featuring Le Gré des Champs. It’s a gorgeous cheese from Québec made by Au Gré des Champs, a certified organic cheese making farm. This one is made from the milk of brown Swiss dairy cows, who are used solely for producing this delicious cheese. To get its nutty flavour, this cheese is aged for three months. The rich texture works perfectly with this Cheesy Tex Mex Frittata. And, I mean, cheese and eggs? C’mon….SO good!
Now that fall is in full swing, kids are back to school, summer holidays are over and (dare I say) we are heading fast towards the holiday season, time is precious. It’s always nice to have recipes that you can easily prepare and have ready to go when you are.
This Cheesy Tex Mex Frittata works in so many ways. It’s easy to whip up on a lazy Saturday morning and perfect when you have friends over for brunch. It’s especially awesome to make in advance for quick weekday lunches (which I often do). Plus, frittatas are a great way to use veggies hanging around in your fridge. We’ve all been there; we go to the grocery store a tad hungry and end up overbuying. Or, you make a visit to your local Costco and buy, like, 5 pounds of bell peppers. I never learn.
How to Make Frittata
I recommend having all your ingredients prepped because the process moves quickly. I used chorizo sausage in this frittata and, trust me, it works beautifully. However, if you want to keep this one straight up vegetarian, feel free to leave out.
The chorizo is fried for a bit and removed. Then, the egg and cheese mixture is added to the pan. Finally, the chorizo and remainder of ingredients join the party. You want the eggs to solidify a little so the ingredients don’t sink to the bottom of the pan. The whole thing is then baked and all that’s left to do is dig in (with lots and lots of coffee, of course).
Don’t forget all those garnishes! I especially love chili and cilantro. What’s your fave?
Hope you love this Cheesy Tex Mex Frittata made with delicious Le Gré des Champs!
P.S. If you missed my last recipe, you can check it out here.
P.P.S. If you think this Cheesy Tex Mex Frittata will make your belly happy too, please be sure to hit that little Pin button. Many thanks, you guys! XO
Cheesy Tex Mex Frittata
Cheesy Tex Mex Frittata
- 1 tsp olive oil
- 1 chorizo sausage -about 125g or 1/4 lb, cut into small cubes or ground chorizo, crumbled
- 1 cup bell pepper -colour of your choice
- 1 ear corn -about 1 cup
- 1/2 cup black beans
- 1 red thai chili pepper -finely minced (seeds removed, if desired)
- 1 jalapeno pepper -finely minced (seeds removed, if desired)
- 3/4 tsp salt -divided
- 1/2 tsp black pepper -divided
- 8 eggs -I used large
- 1/3 cup heavy cream
- 1 cup Le Gre des Champs cheese -shredded, or similar cheese
- 1 tsp unsalted butter
- green onion
- sour cream
- grape tomatoes
- Preheat oven to 375 F. In a well seasoned cast iron pan or non stick pan (about 12 inch), add olive oil and cook chorizo sausage on medium low heat on stove top until some fat has rendered and sausage is browned, about 5-8 minutes. Remove from pan and place on brown paper towel lined dish to absorb excess oil.
- Place pan back on heat and add bell peppers, corn, black beans, chili peppers and 1/2 tsp of salt and 1/4 tsp of black pepper. Stir to combine and cook about 5 minutes. Remove from pan and combine with chorizo sausage. Lay to one side.
- In a bowl mix eggs with cream and 1/4 tsp each of salt and pepper. Then stir in cheese. Whisk to combine. Add butter to pan and swirl to coat all around. Pour egg mixture into pan and cook 3-4 minutes. Evenly distribute reserved chorizo/vegetable mixture over eggs and then place in oven to bake 12 minutes or until cooked through. Don't overcook.
- Remove from oven and slide onto cutting board and cut into wedges. Garnish as desired. Enjoy!
If you want, you can omit the chili peppers. Or, you can use your favourite hot sauce in place of the chili peppers, to taste.