Turn up the flavor on your next frittata with Mexican chorizo, chopped sweet potatoes and melty VELVEETA.
What You Need
Original recipe yields 6 servings
3 oz. Mexican chorizo
1 sweet potato (8 oz.), peeled, chopped
2 cups loosely packed baby spinach leaves
6 egg s
1/2 cup milk
6 oz. Queso Blanco VELVEETA, cut into 1/2-inch cubes
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Let's Make It
Heat oven to 375ºF.
Cook chorizo in medium ovenproof skillet on medium-high heat 5 to 7 min. or until done, stirring frequently. Remove chorizo from skillet, reserving drippings in skillet. Set chorizo aside.
Add potatoes to drippings in skillet; cook on medium heat 5 to 6 min. or until potatoes are crisp-tender. Stir in spinach; cook and stir 1 min. or just until wilted. Remove from heat; stir in chorizo.
Whisk eggs and milk in medium bowl until blended; stir in VELVEETA. Add to ingredients in skillet; stir just until blended.
Bake 20 to 25 min. or until knife inserted in center comes out clean.
How to Safely Add Eggs to a Recipe
When adding eggs to a recipe, break them, one at a time, into a small bowl before adding to the other ingredients. This is not only an easy way to add eggs gradually but also lets you check the egg's quality first and remove any pieces of shell.
Serve with a fresh fruit salad to round out the meal.
Prepare using original VELVEETA.
Calories From Fat
% Daily Value*
Total Fat 16g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 12g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.