Spicy chorizo sausage and assertive dandelion greens team up in this fluffy frittata that’s equally satisfying for brunch or dinner.
What You Get
Bulk chorizo sausage (see note below)
Shredded jack cheese
What You’ll Need
Salt and freshly ground pepper
Makes 4 servings
Active Time: 25 minutes
Total Time: 45 minutes
Preheat the oven to 375°F. Roughly chop the dandelion greens (you should have about 4 cups). Slice the green onions (you should have about 1 cup).
Tear or dice about 2 cups of the baguette into bite-size pieces, reserving the rest for another use. In a large bowl, toss the baguette pieces with 2 tablespoons olive oil and season with salt and pepper. In a large cast-iron skillet (about 12 inches) or ovenproof nonstick pan over medium heat, add the baguette pieces and toast until golden, turning occasionally, about 5 minutes. Return to the bowl and let cool slightly.
Wipe out the skillet, return it to medium heat, and warm 1 tablespoon olive oil. Add the chorizo and cook until browned, breaking up any big chunks, 5 minutes. Drain off any excess fat, then stir in half of the chopped green onions, along with the dandelion greens, and cook until the green onions and dandelion greens are just tender, 3 minutes. Season with salt and pepper.
Meanwhile, crack 8 eggs into a large bowl and whisk to combine. Stir in ½ cup milk, ½ cup of the jack, 1 teaspoon salt, and a generous grind of pepper. Fold in the toasted bread cubes and allow to soak up some of the egg mixture, 5 minutes.
Pour the egg-and-bread mixture into the skillet, nudging to evenly distribute, and cook to let the bottom set, 1 minute. Sprinkle the top of the frittata with the remaining jack. Transfer the pan to the oven and bake until lightly puffed, golden, and just set at the center, 15 to 17 minutes, depending on the size of the pan. Let rest for a few minutes.
Cut the frittata into wedges, transfer to plates, and spoon the salsa verde over. Sprinkle with the remaining green onions and serve warm.
Note: The chorizo may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.