Frittata Barcelona

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This is a great dish for a family Sunday brunch. Enjoy!

560
Calories
12g
Fat
46g
Protein
8
Servings

Ingredients

1 t olive oil
2 small chorizo sausages (diced small)
2 shallots (thinly sliced)
5 shitake mushrooms (sliced)
1/3 c grape tomatoes (sliced in half)
1 hand full fresh baby spinach
8 eggs
1 c Stonyfield Organic Whole Milk Plain Yogurt
Sea salt and fresh ground black pepper to taste
1/4 c fresh Parmesan cheese (shavings)
1 T fresh parsley (chopped)
Sprigs of parsley to garnish
Nutrition Information: 
Calories: 
560
Calories from Fat: 
110
Total Fat: 
12g
Saturated Fat: 
5g
Cholesterol: 
180mg
Sodium: 
840mg
Total Carbohydrate: 
70g
Dietary Fiber: 
12g
Sugars: 
55g
Protein: 
46g
Vitamin A: 
40%
Vitamin C: 
30%
Calcium: 
150%
Iron: 
10%

Preparation:

Step 1

In a large size iron skillet, pour olive oil and chorizo sausage and sauté until chorizo becomes crispy, about 3 minutes.

Step 2

Add shallots, mushrooms and tomatoes and continue to sauté for another 2-3 minutes.

Step 3

Add baby spinach and sauté for 1 minute.

Step 4

In a separate bowl, whisk the eggs, yogurt, salt, pepper, parmesan cheese and chopped parsley.

Step 5

Pour egg mixture onto sautéed chorizo and vegetables and cook at low temperature for another 2 to 3 minutes or until eggs are firm.

Step 6

Slice and garnish with sprigs of fresh parsley.

Ingredients

1 t olive oil
2 small chorizo sausages (diced small)
2 shallots (thinly sliced)
5 shitake mushrooms (sliced)
1/3 c grape tomatoes (sliced in half)
1 hand full fresh baby spinach
8 eggs
1 c Stonyfield Organic Whole Milk Plain Yogurt
Sea salt and fresh ground black pepper to taste
1/4 c fresh Parmesan cheese (shavings)
1 T fresh parsley (chopped)
Sprigs of parsley to garnish
Nutrition Information: 
Calories: 
560
Calories from Fat: 
110
Total Fat: 
12g
Saturated Fat: 
5g
Cholesterol: 
180mg
Sodium: 
840mg
Total Carbohydrate: 
70g
Dietary Fiber: 
12g
Sugars: 
55g
Protein: 
46g
Vitamin A: 
40%
Vitamin C: 
30%
Calcium: 
150%
Iron: 
10%

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