Frittatas are famous for being healthy, easy ways to use up leftover cooked meats and vegetables, so you don't have to follow this recipe's suggestions for fillings. If you have leftovers like ground beef, cooked bacon, odds and ends of cheese, or sauteed peppers lying around, throw them in (grate the cheese first, and pre-cook any raw meat)! To make this vegetarian, sub in plant-based chorizo or leave it out entirely.
Preheat the oven to 375ºF (190ºC) and heat an oven-safe skillet on the stove over medium-
high heat.
Add the chorizo to the skillet, and cook for five to seven minutes, until cooked through and crumbled. Remove from the pan.
Add the oil to the pan. Once hot, add the onion and garlic. Cook for five minutes, or until the
onion has softened. Add the mushrooms and cook until golden, about 10 minutes. Add the
chorizo back to the pan and remove it from heat.
In a large bowl, whisk together the eggs, cream, and spinach. Pour the egg mixture into the
skillet and stir to combine all the ingredients. Top with parmesan and bake for 15 to 18
minutes, or until the eggs are set.
Cut into pieces, serve and enjoy!
8 servings
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
