I needed something new to do other than cooking chorizo and scrambled eggs for MY personal well being. This recipe does everything I needed. It looks extremely versatile. You could do anything with your essentially 1C wilted spinach (I recommend chopping your spinach before cooking for easier slicing!!!) and 2C chopped tomatoes. Use bell peppers/white onion (rinsed of course!)/serranos/tomatoes. Someone suggested mushrooms. You could do other greens besides spinach and you could change cheeses to cheddar or any of the lovely Mexican cheeses (in the round, you know the ones!). Even more fun, you could use Soyrizo instead of the meat kind. You could also flip this to use 8 oz of bacon, 8 oz of sage or farmer's sausage, ground and cooked. Use your imagination. This is a fantastic recipe.
I would only suggest leaving it in a bit longer than 25 unless you like a softer scramble. If you like scrambled medium or hard, I suggest ADDING 3-5 cooking time---or just turning off the oven and then setting the table---making sure the edges of the egg do not burn (I used a clear pyrex dish so I could visually check). Overcooking the edges of this dish would just ruin it.
I have to say my family did not like this recipe as much as they would have liked plain chorizo/eggs/tortillas--oh well. I consider this a classier, more subtle, more festive dish. Perfect for parties. Also I sliced it in 6ths, but you could try 8ths or even 12ths for a potluck. It is quite filling!
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I needed something new to do other than cooking chorizo and scrambled eggs for MY personal...