Saturday Brunch featuring Soyrizo Frittata

I’m probably not the only Washingtonian wondering why the weather stays sunny and dry during the week, then rains like crazy on the weekends. Well, it does. So it’s a good thing my husband and I went for our weekly long distance run yesterday, when the rain wasn’t as heavy. For some insane reason, he wants to run a marathon. I’m trying to be a supportive running partner, but because I’m only half-crazy, I have no desire to run any further than a half-marathon. This is about the biggest problem we have at the six month mark into our marriage. Another concern is that I’m constantly cooking him vegetarian meals. Most of the time he doesn’t notice, but occasionally he “needs” a meal with red meat. Today’s brunch was one of those occasions, faked.

While the rain beat down outside, I whipped up my favorite Mexican inspired frittata. And let me preface the meal description with this: I may have dropped my Mexican maiden name, but that in no way means I’ve abandoned my Mexican ways. I still love chorizo and eggs. That will never change.

Instead of the traditional pork based sausage, I use soyrizo, a brilliant and delicious substitute. I like Trader Joe’s take on Soyrizo, but there are other options.

For this recipe, which is adapted from a master recipe formula by Pam Anderson, you’ll need the following:

• 8 large eggs
• 1/4 cup goat cheese (or feta, queso fresco, parmesan etc.)
• 1/2 cup shredded mozzarella
• 1/2  yellow onion, chopped
• 1 heaping handful of arugula
• 1 1/2 cups of Soyrizo, or half of the included package
• 2 tablespoons of minced garlic
• 1 tablespoon olive oil
• Cracked pepper to taste
• Sea salt to taste
• 1 cup halved plum tomatoes to garnish

Move your oven rack to the highest position in the oven. Turn oven on to broil (set to high if the setting is available).

In a large mixing bowl, combine the eggs, cheese and salt & pepper. Mix evenly.

Turn the stove to medium-high and coat the oven safe cast iron pan with the olive oil. When it’s glistening, add the chopped onions, arugula, minced garlic and Soyrizo. Cook until the onions are translucent (about 5 minutes). Then turn the heat down to medium and make sure the ingredients are evenly distributed across the pan. Add the egg mixture. Once the eggs start to set around the edges, place cast iron pan in the oven.

Broil the dish for 3-5 minutes, until the surface is lightly golden brown. Let it sit for 5 minutes to cool then garnish with tomatoes and arugula. Serve and enjoy!

Also, if you haven’t picked up Pam Anderson’s Cook Without a Book: Meatless Meals, you should! It’s my cookbook bible.