This is a great dish for a family Sunday brunch. Enjoy! Frittata Barcelona Go to recipes By Stonyfield Gluten Free Breakfasts European Brunch 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 Print Recipe Ingredients 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 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.