Frittata Barcelona

By Stonyfield

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

Ready In: 20 mins

Level: Easy

Prep: 10 mins.

Cook: 10 mins

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
  • directions

    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.

    make it with yogurt instead!