• 1 lb Diestel Turkey Chorizo, split*
• 1 tsp olive oil
• 1 yukon gold potato, 1/2 in cubes (1 cup approx)
• 3 eggs
• 3 egg whites
• 3/4 cup lowfat milk
• 1/2 cup onion (yellow or green), finely diced
• 1/2 cup bell pepper (red and/or green), finely diced
• 1 can (15 oz) black beans, drained and rinsed
• 1 cup whole kernel corn, canned and drained or frozen
• 1 cup cheese, grated (pepper jack, cheddar-your choice)
• 1/4 cup fresh cilantro, chopped
• 1/4 tsp salt
• 1/4 tsp pepper

1. Preheat oven to 350 degrees F. Oil an 8x8 inch pan, or a 10 inch pie dish.
2. Brown the chorizo according to package directions. Save 1/2 for another use.
3. If using potato, add the chunks to the chorizo and cook over medium low for 5 minutes or while preparing the rest of the ingredients.
4. When done and potatoes just begin to soften, layer in bottom of prepared pan.
5. In a bowl whisk eggs with milk.
6. Add the remaining ingredients to the eggs, stirring to mix.
7. Pour over the chorizo.
8. Bake for 40 minutes or until bubbly and a knife inserted in the center comes out clean.

Serving Suggestion:

Top with a dollop of sour cream or Greek yogurt, avocado slices and salsa

Please Note

*This recipe only uses 1/2 (8 oz) of the turkey chorizo chub. I prefer to cook off the entire chub and keep the extra on standby in the refrigerator for a quick quesadilla, taco filling or salad topping.