If you follow me on twitter then you know of my adventures in the kitchen last night whipping up a little vegan brunch for dinner. Last year during VeganMofo while playing around with my new found love, Field Roast Mexican Chipotle Sausage (which I use a chorizo), I created my favorite brunch recipe of all time - The Papa Chorizo Frittata.
I used to make this at least once a month and would sometimes devour the entire frittata within 24 hours. However over the last year I've been working hard on my book, Quick and Easy Vegan Comfort Food
, which means there hasn't been much time to repeat recipes that are tried and true. But last night the Papa Chorizo Frittata came roaring back with a vengeance. This time I used a medium-large Yukon gold potato instead of 2 red potatoes and I used 2 teaspoons of dried parsley flakes instead of 2 tablespoons of fresh.
You can find the recipe here. Enjoy!
I used to make this at least once a month and would sometimes devour the entire frittata within 24 hours. However over the last year I've been working hard on my book, Quick and Easy Vegan Comfort Food
, which means there hasn't been much time to repeat recipes that are tried and true. But last night the Papa Chorizo Frittata came roaring back with a vengeance. This time I used a medium-large Yukon gold potato instead of 2 red potatoes and I used 2 teaspoons of dried parsley flakes instead of 2 tablespoons of fresh.You can find the recipe here. Enjoy!
Oh my! That is getting made in this house this week! That looks SUPERB!
ReplyDeleteI've made this before and it's really good!
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