SERVES 8–12
1 tablespoon extra virgin olive oil
½ pound chorizo, small dice
1 medium onion, diced
½ pound fresh spinach, washed and drained
10 large eggs
½ cup heavy cream or half-and-half
Kosher salt
Fresh ground black pepper
1 teaspoon dried oregano
2 tablespoons thinly sliced sun-dried tomatoes
1 cup shredded cheddar cheese
Chopped cilantro, for garnish
Preheat oven to 350 F. Heat olive oil in a large cast-iron or oven-proof skillet, over medium heat. Add chorizo and onions and cook until chorizo is brown and onions translucent. Remove from heat and let cool slightly. In another non-stick skillet, over medium heat, wilt the spinach and spread out on a sheet pan to cool. Squeeze all excess water out of spinach and spread over the sausage mixture.
In a medium bowl, whisk together eggs, cream, salt, pepper, oregano and tomatoes; pour into the skillet over the sausage mixture. Cover evenly with cheese. Put skillet back on stovetop over medium heat and cook, scrambling lightly, until eggs start to set, about 5–7 minutes. Put in oven and cook until completely set—center does not move when pan is shaken—20 to 25 minutes. Let cool for 10 minutes before slicing and serving. Garnish with cilantro.
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