Chorizo Frittata with Sriracha Cheese Curds

This frittata features an array of local meat and dairy products!

 

Triple S Farms Uncured Chorizo (Stewardson, IL)

Kilgus Farmstead Milk (Fairbury, IL)

Feather Lane Eggs (Fairbury, IL)

Marcoot Jersey Creamery Sriracha Cheese Curds (Greenville, IL)

 

Ingredients
Triple S frozen uncured chorizo
1/2 package
Organic valley unsalted butter
2 tablespoons
Garlic cloves, minced
4
Cherry tomatoes, halved
1 cup
Spinach, chopped
1 cup
Feather Lane eggs, beaten
8
Kilgus Farmstead 2% milk
3 tablespoons
Marcoot Jersey Creamery Sriracha Cheese Curds
1 package
Salt and pepper
To taste
  1. Preheat oven to 350 degrees F.
  2. Allow chorizo to thaw completely.
  3. Heat a large saute pan over medium heat. Crumble in the chorizo, then use a spoon to further break it up into small pieces. Saute chorizo until it is fully cooked and browning, about 8-10 minutes.
  4. In a medium saute pan, melt 2 tablespoons butter. Add garlic cloves and cook 1-2 minutes. Add in cherry tomatoes and spinach, and lightly saute, only about 3-4 minutes.
  5. Meanwhile, break 8 eggs into a large mixing bowl. Thoroughly beat eggs with a whisk. Add in 3 tablespoons milk, and salt and pepper to taste. 
  6. Grease a round glass baking dish with butter or cooking spray. Add the chorizo, tomatoes and spinach. Pour in the egg and milk mixture and make sure it is evenly covering the meat and vegetables. Add the cheese curds by evenly placing them on top of the mixture.
  7. Bake for 20-25 minutes until fully set. Serve & enjoy!