Ingredients:
1 tablespoon extra virgin olive oil
4 ounces chorizo, diced
1/2 – 3/4 of a baked potato, diced
2 large organic eggs
4 organic egg whites
1/4 cup 1% milk (substitute dairy)
2 teaspoons fresh thyme, chopped
kosher salt & fresh ground pepper to taste
4 ounces chorizo, diced
1/2 – 3/4 of a baked potato, diced
2 large organic eggs
4 organic egg whites
1/4 cup 1% milk (substitute dairy)
2 teaspoons fresh thyme, chopped
kosher salt & fresh ground pepper to taste
Directions
Preheat oven to 400 degrees F.
Heat the olive oil in a cast iron skillet over medium low heat. Sautee the onions until they’re beginning to soften. Add chorizo and potatoes and brown.
Meanwhile, whisk eggs together until they begin to froth. Add milk, thyme, salt, and pepper. Whisk well.
Pour eggs into skillet and let them cook for several minutes until they begin to form a solid edge around the side. Place into oven and bake until puffed and brown, about 10 – 15 minutes.
Carefully remove from oven and let sit for 5 minutes before serving.
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