Chorizo and Mushroom Frittata

I have been experimenting with a lot of egg dishes. Eggs are one of the best ways to get high quality protein and with these nifty high omega-3 eggs that are now generally available in stores, a good way to get healthy omegas as well.  The problem I have with eggs is they are usually kind of boring as fried or boiled eggs.  I prefer spicing them up a bit by adding lots of flavorful ingredients. This is a version of a baked frittata that I like to make as you can pour the ingredients in the pan, set the timer and bake and not pay attention to it they way you need to for pan fried eggs.  I use spicy chorizo sausage (I used fully cooked chicken sausages), mushrooms, and peppers, but feel free to use any combination of meats, leftover veggies, and spices you like.  I like to serve this for brunch with a fruit salad, or for a light meal with a green salad or roasted asparagus.

Chorizo and Mushroom Frittata

1/2 pound chorizo, (cook first if uncooked)
10 oz. mushrooms
1 red bell pepper, diced
3 green onions, sliced
4-5 eggs, beaten
tobasco
2-3 T shredded cheese (optional)

In a deep 8-inch or 10-inch skillet that is ovenproof, saute the mushrooms, chorizo and bell pepper until the mushrooms and bell peper are tender.  Add the green onions to the pan.  In a bowl, beat the eggs with tobasco and any seasonings you want to use until blended (you can add up to 2 T cream but I don’t think that makes any difference). In the skillet spread the cooked chorizo and veggies into an even layer.  Pour the egg mixture over. Lightly shake the skillet to evenly distribute.  Sprinkle cheese on top if using. Place into a preheated 350 degree oven and bake until the center part is set about 25-35 minutes.

shared at $5 Dinners, Pennywise Platter, Food Renegade, Grocery Cart Challenge, and Tempt My Tummy Tuesday