Frittata Barcelona
This is a great dish for a family Sunday brunch. Enjoy!
Yields: 8 Servings
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Ingredients
| 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 |
Directions
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.
Nutrition Information
|
560
CALORIES
|
12g
TOTAL FAT
|
46g
PROTEIN
|
View Complete Nutrition Information
| Nutrition Facts | ||
|---|---|---|
| Amount Per Serving | ||
560
110
|
||
| % Daily Value* | ||
| 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% | |
| * Percent Daily Values are based on a 2,000 calorie diet. | ||
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