This is a great dish for a family Sunday brunch. Enjoy!
|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|
|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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
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