YIELDS: Approximately 4 portions
"With a whole lotta love"
6 large eggs
4 oz. ground chorizo or pork sausage
1 large roma tomato, deseeded and chopped
1/4 cup crumbled feta cheese
1 scallion minced
2 tsp. fresh chopped cilantro
1 tsp. roasted garlic
1 oz. half and half
Salt and pepper to taste
In a medium kitchen bowl, crack open eggs and mix with half and half until completely combined. Reserve in refrigerator.
Preheat oven to 325. In a non-stick saut pan place chorizo and over medium-low flame cook until rendered. Add scallions, roasted garlic and tomato. Saut with chorizo for 1 minute until scallions wilt. Add eggs and cilantro and stir ingredients well. Cook over a medium low flame until eggs start to set. Add feta cheese on top and place in oven.
Cook until eggs have completely set, roughly 4-8 minutes. When frittata has cooked, remove from pan and place on a cutting board. Cut into wedges and serve.
Serve with either hash brown potatoes or room temperature vegetables salsa.
Dr.
Sue Hubbard is an award winning pediatrician and medical editor for
www.kidsdr.com. She is a native of Washington, D.C. who travelled south
to attend the University of Texas at Austin and never left. 
