FRITTATA... Eggs Version 2.0

Something different for breakfast I would like to share to all of you guys... ENJOY!!!

INGREDIENTS:

2 T Olive Oil
½ C Chorizo (Bilbao/Pamplona), strips
2 cloves Garlic, minced
1 medium White Onion, chopped
¼ C Celery, chopped
¼ C Roasted Red Bell Peppers, strips
¼ C White Wine
6 Eggs
¼ C Fresh Milk
¼ C Grated Manchego or Parmesan Cheese
1 t Kosher Salt
1 t Ground Black Pepper
¼ t Ground Oregano
4 Tomatoes, quartered
Chopped Parsley

PROCEDURES:

1. Preheat oven to 350 degrees F.
2. Heat oil in a skillet and render chorizo over medium heat.
3. Add in garlic and sauté until lightly brown.
4. Place in Onions and Celery and continue sautéing until caramelized.
5. Add in bell peppers and continue cooking until mixture starts to be slightly toasted.
6. Pour in wine and deglaze crust formed in the bottom of pan until everything is well incorporated. 
7. Place on low heat and reduce liquid till dry. 
8. On a separate bowl, beat 6 eggs with fresh milk and grated cheese.
9. Add in salt, pepper and oregano. 
10. Pour egg mixture on skillet and stir until mixture is well distributed on pan. 
11. Place over low heat and continue cooking till edges becomes firm. 
12. Arrange quartered tomatoes on top and place skillet in oven.
13. Bake for about 20 minutes or until the eggs has firmed up completely. 
14. Remove from oven and top with chopped parsley. 
15. Cut into wedges and serve preferably with butter on the side.

Yield: 8-10