Chorizo and Spinach Frittata
Quick and easy, whip together this delicious frittata for a Sunday breakfast, and eat the leftovers all week long!
- 2 chorizo sausages removed from links and cooked
- 1/2 cup milk
- 10 eggs
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 green onions diced
- 1 handful cherry tomatoes (about 8) chopped in half
- 2 cups loosely packed spinach
- 1 tbsp avocado oil or any light tasting oil
- 1/3 cup crumbled goat cheese
Heat a large skillet on medium heat and break up the chorizo sausage. Fry until cooked - about 8 minutes. Remove from heat, drain the sausage and set aside.
In a large bowl, whisk together eggs, milk, salt and pepper and set aside.
Preheat oven to 350 degrees.
Heat a cast iron skillet on medium-low heat, and add the avocado oil. Lightly fry the green onion for 1 minute, then add the spinach. Cook the spinach until it is starting to wilt, about 3-4 minutes. Turn the heat up to medium.
Make sure the spinach and green onion are evenly spread out in the pan, pour in the egg mixture, then add the chorizo sausage and cherry tomatoes. Sprinkle with the goat cheese, and cook on the stove top for 4 minutes.
Place the pan in the oven, and bake for 12 minutes. Remove from the oven and let it rest 5 minutes before serving. The frittata is done when the middle is firm and doesn't jiggle. Careful not to over bake.
If you do not have a cast-iron pan, you can bake in a 9x13 casserole dish.
Follow the recipe instructions up to wilting the spinach. Remove the green onion and spinach from the pan, and place in the casserole dish. Pour in the egg mixture, then add the chorizo and cherry tomatoes. Sprinkle the goat cheese.
Bake for 20 minutes, or until the middle is firm.
This can be store in an airtight container for 3-4 days.