Chorizo & Pepper Frittata

6-oz. fresh chorizo sausage, casing removed
1-red bell pepper, thinly sliced
12 -eggs, beaten
1/4-cup chopped fresh cilantro OR parsley
4 -oz. queso fresco, crumbled

1. COAT large nonstick skillet with ovenproof handle with cooking spray. COOK chorizo over medium heat, breaking into crumbles, until browned and cooked through, about 5 minutes. POUR OFF drippings. ADD bell pepper to skillet; sauté until softened, 3 to 4 minutes.
2. POUR IN eggs; mix lightly and sprinkle with cilantro. Gently SCRAMBLE eggs over medium heat 1 minute. COVER and cook until eggs are almost set, 6 to 8 minutes.
3. UNCOVER skillet; sprinkle with cheese. BROIL 6 inches from heat until eggs are completely set in center, 2 to 3 minutes. CUT into wedges.

To make handle ovenproof, wrap it completely in aluminum foil.
3 oz. cured chorizo sausage link, finely chopped can be substituted for fresh chorizo. Sauté just until heated through, about 1 minute.
Queso fresco is a fresh crumbly Mexican cheese. A fresh goat cheese or a mild feta can be substituted.

Nutrition information per serving (1/6 of recipe): 306 calories; 22 g total fat; 8 g saturated fat; 3 g polyunsaturated fat; 9 g monounsaturated fat; 403 mg cholesterol; 518 mg sodium; 3 g carbohydrate; 0 g dietary fiber; 22 g protein; 1,251.4 IU Vitamin A; 99.3 IU Vitamin D; 59.3 mcg folate; 113.8 mg calcium; 2.4 mg iron; 279.6 mg choline.