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Loma Linda Chorizo and Broccoli Potato Frittata

Loma Linda Chorizo and Broccoli Potato Frittata

Delicious tasting vegetarian meal for the entire family.

4 Servings, 3 Cups, 6 Bowls

2 tbsp butter
1 count potato, finely chopped
1 count red bell pepper, finely chopped
1/2 cup red onion, finely chopped
1 tsp jalepeno pepper, finely chopped
1 count garlic clove, minced
1/4 tsp paprika
1/2 tsp each salt and pepper
1 cup Loma Linda Chorizo
8 count eggs
1/2 cup milk
1 cup broccoli florets, chopped
1 cup goat cheese, crumbled

In 10-inch skillet, melt butter over medium-low heat; add potato, red pepper, onion, jalapeno, garlic, paprika, and half each of the salt and pepper. Sauté for 10 minutes or until vegetables are softened; stir in Loma Linda Chorizo.
Meanwhile, beat together eggs, milk, and remaining salt and pepper; stir in broccoli. Pour into skillet and sprinkle goat cheese over top.
Bake in 350°F oven for 15 to 20 minutes or until egg is just set. Let stand for 5 minutes before serving.

ADDITIONAL RECIPE NOTES

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