Cheesy Chorizo Frittata

Ingredients

• Pork and beef chorizo

  4 oz or 113g

• Spinach

  Frozen, chopped or leaf, unprepared

  ¾ package (10 oz) or 213g

• Cherry tomatoes

  Red, ripe, raw, year round average

  2 cup cherry tomatoes or 298g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  4 medium or 60g

• Egg

  Whole, fresh eggs

  6 extra large or 336g

• Reduced fat milk

  Fluid, 2% milkfat, with added vitamin a and vitamin d

  ½ cup or 122g

• Cheddar cheese

  1 ½ cup, shredded or 169g

Directions

1. Preheat the oven to 375°F. In a large ovenproof skillet over medium-high heat, cook the chorizo until done, stirring frequently. Remove the chorizo from the skillet, keeping the drippings in the skillet. Set the chorizo aside.
2. Add the spinach to the skillet and cook for 2 minutes or until just wilted, stirring frequently. Stir in the cherry tomatoes and scallions, then remove from heat.
3. In a medium bowl, whisk together the eggs and milk until blended. Stir in 1 cup of the cheese, then add the mixture to the skillet, stirring just until combined. Top with the remaining cheese.
4. Bake for 25 minutes or until a knife inserted in the center comes out clean.