Turn up the flavour on your next frittata with Mexican chorizo, chopped sweet potatoes and melted cheese.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
85 g Mexican chorizo
1 sweet potato (1/2 lb./225 g), peeled, chopped
2 cups loosely packed baby spinach leaves
1/2 cup milk
1/2 cup Cracker Barrel Shredded Creamy Mexicana Cheese
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How do I make it ?
Heat oven to 375ºF.
Cook chorizo in medium ovenproof skillet on medium-high heat 5 to 7 min. or until done, stirring frequently. Use slotted spoon to remove chorizo from skillet, reserving drippings in skillet.
Add potatoes to reserved drippings; cook on medium heat 5 to 6 min. or until crisp-tender. Stir in spinach; cook and stir 1 min. or just until wilted. Remove from heat; stir in chorizo.
Whisk eggs and milk in medium bowl until blended; stir in shredded cheese. Add to ingredients in skillet; stir just until blended.
Bake 20 to 25 min. or until knife inserted in centre comes out clean.
Kraft Kitchen Tips!
Serve with a fresh fruit salad to round out the meal.
Calories From Fat
% Daily Value
Fat 13 g
Saturated fat 5 g
Cholesterol 205 mg
Sodium 320 mg
Carbohydrate 8 g
Fibre 1 g
Sugars 3 g
Protein 13 g
6 servings, 1 piece (149 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.