Prep 20 mins
Cook 20 mins
This is a good 'clean out the refrigerator' recipe and it's delicious as well. I found this in a Chicago Tribune article about using up stuff in your pantry and refrigerator. Great one-dish meal!
- 3 tablespoons olive oil
- 1 red onion, finely chopped
- 1 green bell pepper, finely chopped
- 1 celery rib, finely chopped
- 3 garlic cloves, minced
- 1 (10 ounce) bagfresh Baby Spinach
- 1 (15 ounce) can garbanzo beans, drained
- 1⁄4 cup fresh parsley, chopped
- 8 eggs
- 1 tablespoon milk
- 1⁄2 teaspoon salt
- fresh ground black pepper
- 1⁄4 lb smoked chorizo sausages or 1⁄4 lb andouille sausages or 1⁄4 lb kielbasa, chopped
- 2 large tomatoes, thinly sliced
- 1⁄2 cup unaged manchego cheese or 1⁄2 cup other semi-hard cheese, shredded
- avocado, slices (optional)
- chopped green onion (optional)
- Heat oven to 375 degrees. Heat 2 T. of the oil in an ovenproof skillet over medium heat; add the red onion, green pepper and celery. Cook, stirring occasionally, until softened, about 3 minutes. Stir in the garlic; cook until softened, about 1 minute. Stir in spinach; cook until wilted, about 1 minute. Meanwhile, combine the beans, remaining 1 T. of the oil and parsley in a food processor; pulse until coarsely chopped. Set aside.
- Whisk together the eggs, milk, salt and pepper to taste in a large bowl until foamy. Fold in the sausage and the bean mixture. Pour into the hot skillet; cook, without stirring, until eggs begin to set, about 4 minutes. Top with tomato slices; sprinkle with cheese. Transfer to oven; bake until frittata is fully set and cheese melts, about 10 minutes. Garnish with avocado slices and green onions, if desired.