Spanish Frittata

O’Neill Williams cooks up a Spanish Frittata!

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  • 10 eggs
  • Heavy cream
  • Cheese
  • Chorizo
  • Peas
  • Pimento
  • Green onions


Set EGG for indirect cooking at 350°F/177°C.

Dump eggs, heavy cream and cheese into a bowl and mix it up. Mix in the chorizo, peas, pimento and green onions in a glass pan and pour the egg mixture on top.

Cook for 35 minutes on the EGG, until the edges turn a little brown. Remove from heat and enjoy!

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