Weekends are for frittatas, playing outside, and exploring Portland. Luckily this weekend we had all three! On Saturday night, A and I checked out the Portland Night Market for the first time (way overdue!) and it was awesome. The indoor/outdoor event features tons of vendors — everything from popcorn to jewelry — and amazing food trucks. There’s also several bars so you can enjoy a cocktail while you browse all of the stands which is pretty cool. We didn’t end up buying anything but did check out tons of delicious samples including Eliot’s Adult Nut Butters (the honey chipotle is to die for) and some incredible salted caramel truffles (unfortunately I can’t remember the name of the company but I’ll update the post if I do).
While the market was awesome, the highlight of the weekend was definitely this Spicy Chorizo Frittata. It is SO GOOD. I can’t wait to make a huge batch of it next time I host brunch (thinking it would pair well with a yummy fruit salad or some mimosas, or both). The pork chorizo I bought for the frittata was extra spicy, but I paired it with avocado slices and nutritional yeast (noted in the recipe) to cool the spice a bit. If you are not a fan of spicy foods, simply swap out the chorizo for your favorite ground meat and you have yourself a tasty breakfast. Also, if you can tolerate cheese you can add that into the mix to tone down the spice as well. What’s your favorite go-to meal for weekend brunch?
Make sure you have these handy tools and ingredients on hand for cooking:
- Cast iron skillet
- Pie server / serving utensil
- Bragg Nutritional Yeast (I LOVE this stuff – it’s a great source of B vitamins and tastes just like cheese, but without any dairy, gluten or soy)
- 2 tbsp coconut oil or butter
- 1-2 small sweet potatoes, washed
- 1 lb ground pork chorizo
- 2 cups fresh spinach, washed and chopped
- 1/4 tsp garlic powder
- Pinch of sea salt
- 1/4 cup nutritional yeast (optional, add cheese instead if desired)
- 12 eggs
- Shredded cheese
- Avocado slices
- Chopped fresh cilantro
- Preheat oven to 350F.
- Add 1 tbsp coconut oil or butter to large saucepan over medium-low heat.
- Add chorizo to the pan. Break apart with a wooden spoon and cook until browned, about 8-10 minutes.
- While chorizo is browning, chop the sweet potatoes in small cubes. Each piece should be about the size of a thumbnail.
- Once chorizo is finished cooking, turn heat to low. Add chopped spinach to the pan and cover. Cook for 2-3 minutes, until spinach wilts.
- On a baking sheet, mix together chopped sweet potatoes, 1 tbsp melted coconut oil, sea salt, and garlic. Toss everything together to thoroughly coat the potatoes. Cook for 12-14 minutes, until potatoes are tender.
- In a medium bowl, whisk eggs.
- Add eggs, chorizo/spinach mixture, cooked sweet potatoes, and nutritional yeast to an oven-safe pan. Mix everything together so it is well combined.
- Bake at 350F for 20-25 minutes. Frittata is done cooking when an inserted toothpick comes out clean.
- Substitute cheese for the nutritional yeast or omit altogether if desired. Serve with avocado slices and chopped cilantro.
More easy breakfast recipes!