This is a great dish for a family Sunday brunch. Enjoy!
Frittata Barcelona
By
Stonyfield
This 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
- 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 cStonyfield Organic Whole Milk Smooth & Creamy Plain
- 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
Ingredients
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.
