Spanish Frittata

With soy chorizo

Regular chorizo works in this dish, too, but you may need to wipe any extra drippings from the pan.

Makes 8 servings

Total time: 45 minutes

1

4

1/2 11/2

1

1/2

12

1/2

3/4

1

Tbsp. olive oil oz. soy chorizo cup each diced onion, red bell pepper, poblano, and Swiss chard stems (from chopped leaves) cups chopped Swiss chard leaves

Tbsp. minced garlic tsp. red pepper flakes eggs cup heavy cream cup finely shredded manchego tsp. kosher salt

Preheat oven to 375°.

Heat oil in a 10-inch ovenproof nonstick or cast-iron skillet over medium.

Add chorizo, onion, bell pepper, poblano, and chard stems; sauté

2 minutes. Stir in chard leaves, garlic, and pepper flakes; cook until chard leaves wilt, 1 minute.

Whisk together eggs, cream, manchego, and salt; stir into chorizo mixture and cook until eggs begin to set, 3–5 minutes. Transfer skillet to oven.

Bake frittata until center is set,

15–20 minutes; remove from oven and let rest 5 minutes.

Loosen frittata edges and bottom from skillet with a spatula.

Flip frittata onto a large plate, then invert onto a serving platter. Per serving: 275 cal; 21g total fat (10g sat);

311mg chol; 597mg sodium; 5g carb

(1g fiber, 2g total sugars); 16g protein