Cheesy Chorizo Frittata

Ingredients

• Pork and beef chorizo

  4 oz or 113g

• Spinach

  Frozen, chopped or leaf, unprepared

  ¾ package (10 oz) or 213g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Egg

  Whole, fresh eggs

  6 extra large or 336g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Monterey cheese

  Includes Pepper Jack

  1 ½ cup, shredded or 169g

Directions

1. Heat oven to 375 degrees F. Cook chorizo in large ovenproof skillet on medium-high heat until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside. Add spinach to skillet; cook 2 minutes or just until wilted, stirring frequently. Stir in tomatoes and onions. Remove from heat.
2. Whisk eggs and milk in medium bowl until blended; stir in 1 cup cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
3. Bake 25 minutes or until a knife inserted in center comes out clean.

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