This is a great dish for a family Sunday brunch. Enjoy!
| 1 | tsp | olive oil |
| 2 | small chorizo sausages (diced small) | |
| 2 | shallots (thinly sliced) | |
| 5 | shitake mushrooms (sliced) | |
| 1⁄3 | c | grape tomatoes (sliced in half) |
| 1 | hand full fresh baby spinach | |
| 8 | eggs | |
| 1 | c | Stonyfield Organic Whole Milk Plain Yogurt |
| Sea salt and fresh ground black pepper to taste | ||
| 1⁄4 | c | fresh Parmesan cheese (shavings) |
| 1 | tbsp | fresh parsley (chopped) |
| Sprigs of parsley to garnish |
In a large size iron skillet, pour olive oil and chorizo sausage and sauté until chorizo becomes crispy, about 3 minutes.
Add shallots, mushrooms and tomatoes and continue to sauté for another 2-3 minutes.
Add baby spinach and sauté for 1 minute.
In a separate bowl, whisk the eggs, yogurt, salt, pepper, parmesan cheese and chopped parsley.
Pour egg mixture onto sautéed chorizo and vegetables and cook at low temperature for another 2 to 3 minutes or until eggs are firm.
Slice and garnish with sprigs of fresh parsley.