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Frittata Barcelona

This is a great dish for a family Sunday brunch. Enjoy!

Ready in: Level: Easy
Prep: Cook: Yields: 8 Servings


  • 1 t 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 T fresh parsley (chopped)

  • Sprigs of parsley to garnish

Calories: 560, Calories from Fat: 110, Total Fat: 12g, Saturated Fat: 5g, Cholesterol: 180mg, Sodium: 840mg, Total Carbohydrate: 70g, Dietary Fiber: 12g, Sugars: 55g, Protein: 46g, Vitamin A: 40%, Vitamin C: 30%, Calcium: 150%, Iron: 10%


Step 1

In a large size iron skillet, pour olive oil and chorizo sausage and sauté until chorizo becomes crispy, about 3 minutes.

Step 2

Add shallots, mushrooms and tomatoes and continue to sauté for another 2-3 minutes.

Step 3

Add baby spinach and sauté for 1 minute.

Step 4

In a separate bowl, whisk the eggs, yogurt, salt, pepper, parmesan cheese and chopped parsley.

Step 5

Pour egg mixture onto sautèed chorizo and vegetables and cook at low temperature for another 2 to 3 minutes or until eggs are firm.

Step 6

Slice and garnish with springs of fresh parsley.