Tex Mex frittatas
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How to make Tex Mex frittatas
Yield = 6Prep time: 0:15
Cook time: 0:24
Total time: 0:39
Ingredients
- 1 (150g) chorizo, chopped
- 1 small red onion, chopped
- 420g can red kidney beans, drained, rinsed
- 1/4 cup chopped fresh coriander leaves
- 6 eggs
- 1/2 cup pure cream
- 1/3 cup grated parmesan cheese
- 2 garlic cloves, crushed
- 1/2 teaspoon Tabasco sauce
Method
- Step 1 Preheat oven to 190°C/170°C fan-forced. Grease a 6-hole, 3/4 cup-capacity texas muffin pan.
- Step 2 Heat a frying pan over medium heat. Add chorizo and onion. Cook, stirring, for 3 minutes or until golden. Add beans. Cook for 1 minute. Stir in coriander. Spoon mixture into prepared pan holes.
- Step 3 Whisk eggs, cream, cheese and garlic together in a jug. Season with salt and pepper. Stir in Tabasco sauce. Pour over chorizo mixture. Bake for 20 minutes or until golden and set. Serve.
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