Spinach and Chorizo Frittata

Directions

• Preheat the oven to 375ºF (190ºC). Heat a 10-inch (26 cm) oven-safe skillet over medium-high heat.
• Remove the casing from the chorizo and crumble it into the skillet. Cook for 5 to 7 minutes, stirring occasionally, until fully cooked and crumbled. Remove the chorizo from the pan and set aside.
• Add the olive oil to the skillet. Once hot, add the diced onion and minced garlic. Cook for about 5 minutes or until the onion has softened.
• Add the sliced mushrooms and cook for 10 minutes or until golden brown. Stir in the cooked chorizo and remove the skillet from heat.
• Whisk together the eggs, cream, and chopped spinach in a large bowl until well combined. Pour the egg mixture into the skillet, stirring to combine all the ingredients evenly.
• Sprinkle the top with grated Parmigiano Reggiano. Transfer the skillet to the oven and bake for 15 to 18 minutes or until the eggs are fully set.
• Remove from the oven, let cool slightly, and cut into 8 equal pieces. Serve and enjoy!