This is a great dish for a family Sunday brunch. Enjoy! Frittata Barcelona Go to recipes By Stonyfield Gluten Free Breakfasts European BrunchThis is a great dish for a family Sunday brunch. Enjoy! Ready In: 20 minutes Level: Easy Prep: 10 minutes Cook: 10 minutes Yields: 8 Servings Print RecipeIngredients1 tsp olive oil2 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 spinach8 eggs1 c Stonyfield Organic Whole Milk Plain Probiotic Yogurt Sea salt and fresh ground black pepper to taste1/4 c fresh Parmesan cheese (shavings)1 Tbsp fresh parsley (chopped) Sprigs of parsley to garnishdirectionsStep 1In a large size iron skillet, pour olive oil and chorizo sausage and sauté until chorizo becomes crispy, about 3 minutes.Step 2Add shallots, mushrooms and tomatoes and continue to sauté for another 2-3 minutes.Step 3Add baby spinach and sauté for 1 minute.Step 4In a separate bowl, whisk the eggs, yogurt, salt, pepper, parmesan cheese and chopped parsley.Step 5Pour egg mixture onto sautèed chorizo and vegetables and cook at low temperature for another 2 to 3 minutes or until eggs are firm.Step 6Slice and garnish with springs of fresh parsley.