Soy Chorizo Frittata
Preheat oven to 375 degrees. In a large bowl, whisk together 12 eggs, 1/3 cup half & half and about 5 dashes of 21 seasoning salute. Whisk until eggs are nice and fluffy. Stir in 3/4 cup of shredded cheese then set aside.
Heat a deep, 10-inch ovenproof skillet (a well-seasoned cast iron skillet works best), over medium heat. Spray with canola oil, then sauté bell peppers and onions until they just begin to soften, about 2 minutes. Add baby spinach and sprinkle with a few dashes of 21 seasoning salute. Keep stirring until spinach begins to wilt, another 2 minutes. Add crumbled soy chorizo and stir another minute until well incorporated. Remove about 1/3 of the ingredients from the skillet and set aside on a plate (for garnishing the top of the frittata).
Make sure all the ingredients are in an even layer on the bottom of the skillet, then pour the egg mixture over the top. Cook the frittata over medium heat, without stirring, until about 1 inch from the edge has begun to set, about 4-5 minutes. Sprinkle the sautéed ingredients that had been set aside over the top of the frittata now.
Transfer the skillet into the oven and bake for about 16-18 minutes. Do not overcook. The consistency should be more like a custard than a sponge, so keep a close eye on it toward the end. The center might still look a little jiggly even when it is ready—so to check doneness—cut a small slit in the center of the frittata. If you see runny eggs in the cut, bake for another few minutes; if the eggs are set, it’s done! For a crispy top, heat broiler then sprinkle reserved 1/4 cup of cheese over the top of the frittata then broil until cheese is browned and bubbling, about 1 minute. To serve, run a rubber spatula around edge of frittata and transfer to a plate. Cut into wedges, garnish with tomatoes and cilantro and enjoy!