Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
- 10 eggs
- 1/2 teaspoon of oregano
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 2 tablespoons of onions
- 1 tablespoon of milk
- 1 red bell pepper chopped
- 1 tablespoon of olive oil
- 1 1/2 cup of fresh spinach chopped
- 2 Goya Chorizo links 3.5 ounces, skinned and cut into chunks
- 1 cup of shredded cheddar cheese optional
Preheat oven to 375 degrees Fahrenheit.
In a large bowl, add in eggs, seasonings, and milk. Whisk together and set aside.
Over medium high heat, add in oil and allow to heat up before adding in the onions, and red bell pepper. Cook until peppers become tender and onions are translucent, lower heat to medium if necessary.
Add in spinach and chorizo, stir occasionally until spinach has wilted, lower heat to medium low.
Add in egg mixture, gently fold all ingredients together. If adding cheese, add it now. Allow frittata to cook over the stove for five minutes before placing it into the oven for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg