Piquant Frittata

• 3 tablespoons olive oil
• 1 red onion, finely chopped
• 1 green bell pepper, finely chopped
• 1 celery rib, finely chopped
• 3 garlic cloves, minced
• 1 (10 ounce) bagfresh Baby Spinach
• 1 (15 ounce) can garbanzo beans, drained
• 14 cup fresh parsley, chopped
• 8 eggs
• 1 tablespoon milk
• 12 teaspoon salt
• fresh ground black pepper
• 14 lb smoked chorizo sausages or 14 lb andouille sausages or 14 lb kielbasa, chopped
• 2 large tomatoes, thinly sliced
• 12 cup unaged manchego cheese or 12 cup other semi-hard cheese, shredded
• avocado, slices (optional)
• chopped green onion (optional)

1. Heat oven to 375 degrees.
2. Heat 2 T. of the oil in an ovenproof skillet over medium heat; add the red onion, green pepper and celery.
3. Cook, stirring occasionally, until softened, about 3 minutes.
4. Stir in the garlic; cook until softened, about 1 minute.
5. Stir in spinach; cook until wilted, about 1 minute.
6. Meanwhile, combine the beans, remaining 1 T. of the oil and parsley in a food processor; pulse until coarsely chopped.
7. Set aside.
8. Whisk together the eggs, milk, salt and pepper to taste in a large bowl until foamy.
9. Fold in the sausage and the bean mixture.
10. Pour into the hot skillet; cook, without stirring, until eggs begin to set, about 4 minutes.
11. Top with tomato slices; sprinkle with cheese.
12. Transfer to oven; bake until frittata is fully set and cheese melts, about 10 minutes.
13. Garnish with avocado slices and green onions, if desired.

olive oil, red onion, green bell pepper, celery, garlic, spinach, garbanzo beans, fresh parsley, eggs, milk, salt, fresh ground black pepper, andouille sausages, tomatoes, manchego cheese, avocado, green onion

Taken from www.food.com/recipe/piquant-frittata-138673 (may not work)