Chorizo & Bell Pepper Frittata

• 2 Tablespoons Olive Oil
• 3 whole Bell Peppers, Thinly Sliced
• 8 ounces, weight Ground Pork Chorizo
• 8 whole Large Eggs
• 1/3 cups Yogurt, Or Sour Cream
• 1/2 cups Shredded Pepper Jack Cheese
• 2 teaspoons Smoked Paprika
• 1/2 teaspoons Coarse Salt
• 1/4 teaspoons Ground Black Pepper
• 1/4 cups Green Onion And/or Cilantro, Chopped

1. Preheat oven to 350u0b0F.
2. Heat olive oil in a cast iron skillet to medium-high heat. Add bell peppers and saute 2-3 minutes, until they are starting to soften. Add pork chorizo and saute until browned, about 4-5 minutes.
3. Meanwhile, whisk together eggs, yogurt (or sour cream), cheese, smoked paprika, salt and black pepper in a small bowl. Set aside.
4. Drain fat off pork mixture; return skillet to the stove set on medium-high heat. Add egg mixture to the skillet and stir to combine. Allow to cook until the sides of the frittata start to set, about 5 minutes.
5. Place the skillet in the oven for about 15-20 minutes, until set. Garnish frittata with green onion and/or cilantro and serve.

olive oil, bell peppers, weight ground pork chorizo, eggs, yogurt, shredded pepper, paprika, salt, ubc, ubc

Taken from tastykitchen.com/recipes/breakfastbrunch/eggs-breakfastbrunch/chorizo-bell-pepper-frittata/ (may not work)