TEX-MEX FRITTATA

Tex-Mex Frittata image

Provided by John Gambill

Time 40m

Yield 2-3 serving(s)

Number Of Ingredients 11

6 ounces jimmy dean fresh pork chorizo sausage
1/2 cup diced yellow onion
1 tablespoon extra virgin olive oil
2 teaspoons minced garlic
1/2 teaspoon chili powder
1/2 teaspoon ground cumin
1 (10 ounce) can Rotel tomatoes & chilies, drained
1/3 cup carnation evaporated low-fat milk
1/2 cup Egg Beaters egg substitute, egg substitute.
1/4 cup shredded lowfat mozzarella cheese
1/4 cup shredded mild cheddar cheese

Steps:

Preheat oven to 350F.
Spray a large non stick skillet with Pam or similar spray release.
Add olive oil.
Heat over a medium flame.
Dice onion and add to the skillet and cook until golden in color.
Add Chorizo and cook until done, about 10 minutes, stirring often.
Drain any fat.
Add drained Rotel tomatoes and chiles, garlic, and spices.
Simmer until reduced (about 10 mins), stirring occasionally.
Meanwhile, combine Egg Beaters and evaporated milk in a mixing bowl and beat with a fork or whisk until frothy.
Pour egg mixture over chorizo and tomatoes and cook until the eggs have set on the bottom and are nearly set on top (about 6 minutes)-- do not stir.
Remove from stove and sprinkle with both cheeses.
Place in a 350 F oven and cook until cheeses have melted and eggs have set on top (about 5 minutes).
Remove from oven and let rest 2 minutes then serve.