Chef Tom Fleming from Crossroads Diner makes an egg and chorizo casserole.
1 ½ cups heavy cream
16 oz. chorizo sausage
1 ¼ cup goat cheese
8 oz. baby spinach
½ cup diced roasted red pepper
1 cup roasted chopped scallions
1 tsp minced garlic
3 tbsp. unsalted butter
Salt and pepper to taste
Place eggs in bowl and whip briskly with heavy cream and reserve.
Butter glass 9x12 baking dish with 1 tbsp. butter and reserve.
In large skillet, render chorizo over medium heat until cooked.
Remove from pan and reserve.
Remove excess oil from pan, add butter and melt.
Sauté scallions and garlic until translucent.
Add spinach, season with salt and pepper and wilt.
Layer spinach into glass baking dish.
Layer in chorizo and peppers.
Gently pour egg mixture into dish and stir to incorporate.
Place into preheated 300 degree oven for 20-30 minutes.
Remove and check for doneness.
When finished, dot top of frittata with goat cheese and allow cheese to melt.
Serve with crispy breakfast potatoes and mixed greens.