Time
45 min
Serving
6 persons
Calories
289
Crumbled chorizo sausage and spinach, cherry tomatoes, and cheese add heat, flavor, and color to this delicious frittata.
Ingredients
- chorizo, crumbled: 0.25 pound
- baby spinach leaves: 1 pack (6 ounce pack)
- cherry tomatoes: 2 cups (halved)
- green onions: 4 piece (sliced)
- eggs: 6 piece
- milk: 0.5 cup
- ½ cups KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA: 1 piece (divided)
Metric Conversion
Stages of cooking
-
Preheat the oven to 375 degrees F (190 degrees C). Cook chorizo in a large oven-proof skillet on medium-high heat until done, frequently stirring. Remove chorizo from the skillet, reserving drippings in the skillet. Set chorizo aside. Add spinach to the skillet; cook 2 minutes or just until wilted, frequently stirring. Stir in tomatoes, onions, and cooked chorizo. Remove from heat.
-
Whisk eggs and milk in a medium bowl until blended; stir in 1 cup of cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
-
Bake 25 minutes or until knife inserted in center comes out clean.
