* 6 oz. fresh chorizo sausage, casing removed * 1 red bell pepper, thinly sliced * 12 eggs, beaten * 1/4 c. chopped fresh cilantro or parsley * 4 oz. queso fresco, crumbled (fresh goat cheese or a mild feta can be substituted)
What to do:
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 min. Pour off drippings. Add bell pepper to skillet; sauté until softened, 3 to 4 min. 2. Pour in eggs; mix lightly and sprinkle with cilantro. Gently scramble eggs over medium heat 1 min. Cover and cook until eggs are almost set, 6 to 8 min. 3. Uncover skillet; sprinkle with cheese. Broil 6 in. from heat until eggs are completely set in center, 2 to 3 min. Cut into wedges.
Note: -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.
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