Ingredients
6
6 servings
- •0.25 pound chorizo, crumbled
- •1 (6 ounce) package baby spinach leaves
- •2 cups cherry tomatoes, halved
- •4 green onions, sliced
- •6 eggs
- •0.5 cup milk
- •1.5 cups KRAFT Shredded Pepper Jack Cheese with a TOUCH OF PHILADELPHIA, divided
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Cook chorizo in a large oven-proof skillet on medium-high heat until done, frequently stirring. Remove chorizo from the skillet, reserving drippings in the skillet. Set chorizo aside. Add spinach to the skillet; cook 2 minutes or just until wilted, frequently stirring. Stir in tomatoes, onions, and cooked chorizo. Remove from heat.
- Whisk eggs and milk in a medium bowl until blended; stir in 1 cup of cheese. Add to ingredients in skillet; stir just until blended. Top with remaining cheese.
- Bake 25 minutes or until knife inserted in center comes out clean.
Nutritional Facts
Per 6 servings
- Calories: 289
- Carbohydrate: 6g
- Fat: 22g
- Fiber: 1g
- Protein: 20g
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