Spanish Egg Casserole

1Preparation Preheat the oven to 350°F (180°C). Grease a casserole dish with olive oil (1 tablespoon).

2Cooking the Filling 1. In a skillet, heat olive oil (1 tablespoon) over medium heat. Add the diced onion (1 small) and bell peppers. Cook until softened, about 5 minutes. 2. Add the sliced chorizo (6 oz) and cherry tomatoes, (1 cup) sauté for another 5 minutes until the chorizo (6 oz) is cooked through. 3. Remove from heat and set aside to cool slightly.

3Preparing the Egg Mixture 1. In a mixing bowl, whisk together eggs (8), milk (½ cup), salt (½ teaspoon), and black pepper (¼ teaspoon) until well combined. 2. Stir in the cooked chorizo (6 oz) and vegetable mixture, followed by the shredded cheddar cheese (1 cup) and chopped parsley.

4Assembling the Casserole 1. Pour the egg and chorizo (6 oz) mixture into the greased casserole dish. 2. Bake in the preheated oven for 25-30 minutes or until the eggs (8) are set and the top is golden brown.

5Serving Allow the casserole to cool slightly before serving. Garnish with additional parsley if desired. Serve warm and enjoy your Spanish Egg Casserole!