Vegetable and Chorizo Frittata

The Frittata is one of the easiest things to cook when you are short on time.  For example, I didn’t get back from the gym until 6:45 this evening, but by 7:15 a delicious homemade meal was ready to go.  For this frittata I ended up scouring the refrigerator and came up with the following recipe from the ingredients I had on hand:

Vegetable and Chorizo Frittata

6 eggs (I used 3 full eggs and 3 egg whites)
2 inches of Spanish Chorizo, cut into 1/4″ pieces
8-10 stalks of asparagus
1/2 Yellow Onion, thinly sliced
1 clove garlic, minced
2 cups whole leaf spinach, rinsed
1 shallot
1 Tbsp olive oil
1/3 cup romano/parmesan blend
1/8 tsp marjoram
1/8 tsp chives
1/8 tsp terragon
salt and pepper to taste

Steam or saute the asparagus and set aside.  Quickly saute spinach until JUST wilted and set aside.  Beat eggs and herbs until blended, adding a bit a few tablespoons of water to the mixture.  Mix in cheese to the egg mixture.  In a medium sized skillet saute onions with olive oil until just starting to become translucent.  Add shallots, garlic and chorizo and cook until fragrant and onions are soft.  In a small oven-safe pan, place the spinach and onion/chorizo blend and bring the heat up to medium.  Stir in the egg/cheese mixture until well mixed and then let cook over medium heat until almost set.  Press in the asparagus spears until just visible.  Place in the oven on a high rack and broil until the top is golden brown.

**NOTE**  Be sure you cook the eggs long enough on the stove before transferring to the broiler!!