Ingredients

1 pound chorizo sausages, casings removed

2 medium-sized onions, chopped

1 teaspoon salt

1/8 teaspoon pepper

1/4 cup mild green chiles, fresh or canned

10 eggs

2 cups milk or half & half

1 can (about 2-1/4 ounces) sliced ripe olives, drained

1 can (about 8-3/4 ounces) whole kernel corn

3 cups (about 12 ounces) shredded jack cheese

Avocado, tomato slices, and cilantro sprigs for garnish

Crumble chorizo into a wide frying pan and cook over medium heat, stirring often, until browned. Add onions and cook, stirring often, until soft (about 4 minutes). Discard fat. Stir in salt, pepper, and chiles. Remove from heat.

In a large bowl, beat eggs until blended. Stir in chorizo mixture, olives, corn, and cheese. Evenly spread mixture in greased 10 x 15-inch rimmed baking pan. Bake in a 350-degree oven until a knife inserted in the center comes out clean (about 30 minutes). Lets stand for 10 minutes before serving. To serve, cut into squares and garnish with tomato, avocado, and cilantro sprigs.

Serves: 6 to 8

• The Wine Country Inn B&B
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