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Preheat your oven to 350?. In a medium sized bowl, add your eggs, cream cheese, heavy cream, salt, pepper and 1 cup of shredded cheese. Whisk together and set aside.
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Heat the oven to 375°F. Spray a 2-quart shallow baking dish with the cooking spray. Beat the eggs in a large bowl with a fork or whisk. Stir in the soup.
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Finish the frittata by placing it under the broiler and cooking about 2 minutes until the top is golden and set. Slide onto a serving plate. Recipe courtesy of The Fresh Egg Cookbook: From Chicken to Kitchen, Recipes for Using Eggs from Farmer’s Markets, Local Farms, and Your Own Backyard by Jennifer Trainer Thompson/Storey, 2012.
Caramelize hashbrowns, onions and peppers in olive oil in a medium sized saucepan over medium heat until deep brown; stir often. Add chorizo, cook for 5-6 minutes.
Sprinkle the frittata with the remaining minced chives and flaky sea salt if desired. Cut it into wedges to serve as an entrée or small squares for an appetizer. Related articles
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