This is a frittata made with rehydrated powdered egg whites, whole eggs, homemade chorizo, onion, and shredded mozzarella cheese. A 10-inch old-fashioned cast iron skillet is used to cook the frittata.
4 Tablespoons of powdered egg whites (equivalent to 6 whole eggs)
7 fl. oz. warm water
3 whole eggs
8 ounces of homemade uncured chorizo (usually made into patties before freezing)
1 small onion, diced
Shredded mozzarella cheese enough to sparingly cover the finished frittata
cooking spray to coat skillet before ingredients are added to it
Nota bene: No salt is added because the chorizo contains salt.
Measure the powdered egg whites into a 2-cup measuring cup. Add half of the water to the egg whites and slowly stir the mixture until the clumped eggs are moistened. Then add the rest of the water and stir until there is an almost smooth consistency. Set aside for a while and stir at frequent intervals. When the egg white and water mixture is of smooth consistency, add the whole eggs one at a time, breaking the yolk and softly beating to incorporate each whole egg. Set the egg mixture aside an proceed to sauteing the onions and chorizo.
Preheat the skillet after spraying it with cooking spray. Add and saute the onions at medium low temperature. Add the chorizo, which should be thawed, to the skillet, breaking up the patty with a spatula, and making sure that the meat is properly browned. Distribute the chorizo and onion evenly in the skillet.
Stir the egg mixture just before adding it to the skillet. Allow the bottom of the frittata mixture to set, takes about 2 or 3 minutes on the cooktop, before removing to the broiler position of the oven. Expose the frittata to the broiler element until the egg mixture no long looks wet and it starts to brown. Once it is lightly browned, remove it from the broiler to a table top onto a pot holder, and add the shredded cheese. Allow the cheese to be melted by the heat of the frittata. Slice the frittata into wedges and serve.