Crumbled chorizo sausage and spinach, cherry tomatoes, and cheese add heat, flavor, and color to this delicious frittata.
Ingredients
- 0.25 pounds chorizo , crumbled
- 1 package baby spinach leaves , 6 ounce
- 2 cups cherry tomatoes , halved
- 4 greens onions , sliced
- 6 eggs
- 0.5 cups milk
- 1.5 cups KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA , divided
Instructions
-
1
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.
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2
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.
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3
Bake 25 minutes or until knife inserted in center comes out clean.
Nutrition Facts
Per serving
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