Tex-Mex Frittata

Recipe by John Gambill
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 2-3
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 350F.
  • Spray a large non stick skillet with Pam or similar spray release.
  • Add olive oil.
  • Heat over a medium flame.
  • Dice onion and add to the skillet and cook until golden in color.
  • Add Chorizo and cook until done, about 10 minutes, stirring often.
  • Drain any fat.
  • Add drained Rotel tomatoes and chiles, garlic, and spices.
  • Simmer until reduced (about 10 mins), stirring occasionally.
  • Meanwhile, combine Egg Beaters and evaporated milk in a mixing bowl and beat with a fork or whisk until frothy.
  • Pour egg mixture over chorizo and tomatoes and cook until the eggs have set on the bottom and are nearly set on top (about 6 minutes)-- do not stir.
  • Remove from stove and sprinkle with both cheeses.
  • Place in a 350 F oven and cook until cheeses have melted and eggs have set on top (about 5 minutes).
  • Remove from oven and let rest 2 minutes then serve.
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