Ready In: 20 mins
Prep: 10 mins.
Cook: 10 mins
Yields: 8 Servings
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 sautèed chorizo and vegetables and cook at low temperature for another 2 to 3 minutes or until eggs are firm.
Slice and garnish with springs of fresh parsley.