Chorizo and Sun-dried Tomato Frittata

Ingredients:

• 1t evoo (or enough to grease the pan for the chorizo)
• 1lb chorizo, casing removed
• 2-3 garlic cloves, minced
• 1/2c sun-dried tomato
• 9 eggs
• 1t basil
• 1t oregano
• 1t onion powder
• dash red pepper
• salt and pepper to taste

Directions:

• Preheat oven to 400F
• In a hot non-stick skillet on med heat, add the evoo
• Add chorizo, breaking it up as it browns
• After 4-5 min, add garlic and stir
• Add the chopped tomato and stir
• To a coated baking dish, add the chorizo
• While the chorizo is browning add the remaining ingredients into a separate bowl and whisk the egg mixture
• Add the egg mixture on top of the chorizo
• Bake for 20-25 min (if using 12-cup muffin tin, reduce time to 15-20 min)
• Let sit for 5 min before cutting into squares
• Serve immediately or refrigerate up to 3 days