Mexican Frittata (Crock-Pot Express Crock recipe)

🧂 Ingredients

• ¼ lb chorizo sausage puree or chorizo sausage, crumbled
• ½ cup poblano pepper, seeded and diced
• ¼ cup sweet onion, diced
• 4 eggs
• ⅔ cup heavy cream
• ¼ teaspoon salt
• ¼ teaspoon pepper
• ¼ teaspoon chili powder
• 2 tablespoons chopped cilantro
• ¼ cup sundried tomatoes, diced
• ½ cup Mexican shredded cheddar

Instructions

• 1 Place the chorizo puree, onions and peppers inside the Crock-Pot® Express Crock
  Multi-Cooker and press the Saute/Brown function. Cook, stirring frequently,
  until the onions and peppers are tender (about 3-5 minutes). Remove pot from
  cooking unit.
• 2 In separate bowl, whisk together eggs, cream, salt, pepper and chili powder.
  Stir in cilantro, sundried tomatoes and cheese.
• 3 Pour into cooking pot with sausage mixture; stir together then pour contents
  into greased 8-inch round baking pan or 8-inch springform pan. If using
  springform pan, wrap base with foil to help prevent leaking.
• 4 Clean the inside of the cooking pot and pour 2 cups of water inside. Place wire
  rack in the pot. Place 8-inch pan on top of wire rack.
• 5 Cover and close the Crock-Pot Express Crock making sure the pressure valve is in
  the closed position. Press the Meat/Stew function, set pressure to high. Set
  time to 15 minutes and push start. When cooking is complete, let pressure
  release naturally for 5 minutes and then carefully flip pressure valve to open
  to finish releasing the steam. When steam stops, open the lid and dab the extra
  steam moisture on top of the frittata with a paper towel. Carefully remove pan
  from the multi-cooker.
• 6 Release the springform pan sides and slide frittata onto a serving dish. Serve
  immediately.

Nutrition Info