Matthew Peña | Pedernales EC

Breakfast for dinner is always a great way to get kids involved in the kitchen. Matthew, 16, came up with this recipe to help out his parents on a busy day using ingredients they already had in the fridge.

1 tablespoon olive oil
1/2 onion, chopped
1 1/2 cups chopped bell pepper
2 cloves garlic, minced
1 pound Mexican chorizo
9 eggs
1 cup shredded cheddar cheese
1/4 cup chopped parsley
1/2 teaspoon salt
1/2 teaspoon pepper
8 ounces Oaxaca cheese, sliced

Optional Garnishes
Chopped parsley
Sour cream or Mexican crema
Sliced avocado
Pico de gallo

Cook’s Tip: For a spicier frittata, add sliced jalapeños or hot sauce to the egg mixture before baking.

1. Preheat oven to 350 degrees.

2. Heat a 10-inch ovenproof skillet over medium heat and add olive oil. Stir in onion and bell pepper and sauté until tender. Add garlic and cook an additional 3 minutes, stirring often to prevent garlic from burning. Remove vegetables to a bowl and set aside.

3. Crumble the chorizo into the skillet and sauté until fully cooked, breaking up any large chunks. Remove from heat and drain excess oil if needed.

4. In a large bowl, whisk together eggs, cheddar, parsley, salt and pepper. Add egg mixture and sautéed vegetables to the cooked chorizo in the skillet. Stir to combine and distribute ingredients evenly. Add Oaxaca cheese evenly on top of frittata.

5. Place skillet in oven and bake 20 minutes, making sure the frittata has fully set. Garnish with parsley, sour cream or Mexican crema, sliced avocado, and pico de gallo.

Serves 6.