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

Frittata Barcelona

By

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

    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 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.