Chorizo and Sun-dried Tomato Frittata

chorizo-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
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