Spanish Chorizo Frittata

Heat Olive Oil (1 Tbsp) in a 10-inch cast iron skillet over medium heat. Add White Onions (1/2 cup) , Green Bell Peppers (1/3 cup) , and Garlic (2 cloves) and sauté for 2-3 minutes to soften.

Add the Spanish Chorizo (4 oz) and cook for an additional 2-3 minutes, stirring occasionally.

Stir in Fresh Spinach (4 cups) , Roasted Red Peppers (1/3 cup) , Fresh Oregano (1 Tbsp) , and Italian Flat-Leaf Parsley (1 Tbsp) , cooking until spinach has completely wilted, approximately 2 minutes.

In a large bowl, whisk together Large Eggs (8) , Half and Half (1/2 cup) , Smoked Paprika (1/4 tsp) , Salt (1/4 tsp) , and Ground Black Pepper (1/4 tsp) . Pour into skillet and stir 2-3 times.

Sprinkle with White Cheddar Cheese (1/2 cup) and stir just to combine. Allow to cook on stove top over medium-low heat undisturbed until starting to set around the edges, approximately 5 minutes.