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Chorizo Frittata With Spinach And Tomato

(From Our October 2015 Newsletter - Grandma C.)

Ingredients

• 4 oz pork chorizo


• ¼ cup sliced scallions


• 1 tbsp oil (Olive or vegetable, your choice)


• 1 cup shredded mexican four cheese blend


• 1½ cups fresh spinach, chopped


• 1 cup diced tomatoes, about ½ inch pieces


• ⅓ cup half and half cream


• 8 large eggs


• Salt and pepper to taste

Preheat oven to 375 degrees.

Whisk the eggs and cream together in mixing bowl.  Season with salt and pepper.  Add in about ½ of the cheese.  Stir.  Set aside.

In an ovenproof non-stick skillet heat the oil, then add chorizo and scallions.  Cook on med-high until scallions are soft.  Add spinach and tomatoes and cook until spinach is wilted, folding lightly.

Add the egg mixture and stir lightly to combine all ingredients.  Top with remaining cheese.

Reduce heat to medium and cook on stovetop for 2 minutes.  Do not stir.

After 2 minutes transfer the skillet to preheated oven and bake for approximately 20-22 minutes.  Remove.  Let it sit for about 5 minutes and transfer to a plate or platter.

Frittatas are such a versatile dish, as you can add almost anything to it.  Bacon, ham, different cheeses, different veggies…  You can get creative and as long as you stick to the basic egg mixture you can't go wrong!