Mini Frittata Brunch Bar

INGREDIENTS

10 

large eggs

1/2 

cup cooked Mexican chorizo

1 

cup spinach, finely chopped

1 

leek, sliced lengthwise (green parts discarded) and thinly sliced into half moons

1 

cup shredded mozzarella

1 

pinch coarse salt and freshly ground pepper

1 

tablespoon fresh oregano

DIRECTIONS

• In a large bowl, whisk the eggs and season with a pinch of salt and pepper.
• Heat a tablespoon of extra-virgin olive oil in a medium skillet and add the leeks. Season lightly with salt and pepper and saute until slightly browned, 3 minutes. Remove from pan and set aside.
• To the pan, add the chorizo and cook until until it's softened, 5 minutes.
• Pour the eggs into a non-stick muffin tin.
• Sprinkle the leeks evenly into each eggy mixture.
• Followed by a good dollop of the chorizo.
• Go ahead and throw that spinach in there too.
• It would be wise to sprinkle some cheese and oregano on top of each frittata.
• Throw the whole thing into an oven, preheated to 375.
• Bake for about 10 minutes, checking at the 8-minute mark. They should be puffed up and set in the middle. Let cool a few minutes and serve at your next brunch!