Cheese and Chorizo Frittata
Breakfast White Cheese 4 servings
Ingredients:
- 1 3.5-ounce package TROPICAL chorizo, casing removed and diced
- 2 tablespoons olive oil, divided
- ½ green bell pepper, diced
- ½ red bell pepper, diced
- ½ red onion, sliced
- 6 large eggs
- 2 tablespoons milk
- ½ teaspoon salt
- 1 cup shredded TROPICAL Queso Blanco
Preparation:
- In 10-inch skillet over medium-high heat, cook chorizo until lightly browned. Remove to plate. In same skillet over medium heat, in 1 tablespoon hot olive oil, cook bell peppers and red onion until just tender, stirring occasionally. Remove to plate with chorizo.
- Preheat oven to 450*F. In large bowl whisk eggs, milk and salt until blended. Stir in chorizo-vegetable mixture. In 8-inch non-stick skillet over medium heat, in hot oil, add egg mixture. Cook without stirring until eggs begin to cook and bottom starts to brown, about 10 minutes.
- Evenly sprinkle cheese over egg mixture. Place skillet in oven. Bake frittata 5 minutes until eggs are completely set and cheese is lightly browned.