Veggie and Chorizo Skillet

• servings: 4 servings
• active time: 15 minutes
• total time: 30 minutes

Ingredients

1 lb chorizo sausage (, raw, removed from casing)

1 tablespoon olive oil

1 yellow onion (, thinly sliced)

10 oz baby bella mushrooms (, cleaned and sliced)

2 bell peppers (, seeds removed and chopped into 1/2 inch pieces, I used red and green)

1 cup grape tomatoes (, sliced in half)

1 cup shredded sharp white cheddar cheese (or your favorite melting cheese)

Garnish: 2 tablespoons chopped scallions or cilantro leaves

Directions

Preheat oven to 450F.

Heat the olive oil in a 12-inch cast iron skillet (or any other oven-safe pan). Add the chorizo sausage and the sliced onions, and stir to break up the sausage. Stir fry for 5 minutes, continuing to break up the sausage with a spatula.

Add the sliced mushrooms, stir, and let them cook for 3 minutes. Add the bell peppers and stir fry for another 2 minutes. Add the sliced grape tomatoes, stir to mix everything together, and turn off the heat.

Sprinkle with shredded cheese, and bake at 450F for 5 minutes. Carefully remove from heat and garnish with chopped scallions and/or cilantro. Serve over rice or quinoa. Or add a fried egg on top and soak up the yumminess with some toast.

Nutrition

• Calories: 712 kcal
• Total Fat: 56 g
• Saturated Fat: 17 g
• Cholesterol: 100 mg
• Sodium: 1410 mg
• Total Carbohydrate: 13 g
• Dietary Fiber: 3 g
• Total Sugars: 6 g
• Protein: 37 g