Chorizo and spinach frittata with tomato compote (recipe)

Preheat oven to 350˚ F. Add 1 teaspoon olive oil to a skillet over medium-high heat. Add the diced jalapeño and cook for 1 to 2 minutes until softened. Add the chorizo and cook for 8 to 10 minutes, breaking up with a spoon until browned and fully cooked. Stir in the tomatoes and red bell pepper. Cook an additional 5 to 7 minutes, until the tomatoes soften and most of the liquid has evaporated. Set aside.

Lower the heat to medium and heat 1 teaspoon olive oil in the skillet. Add spinach and cook until wilted, about 2 minutes. Season with salt and pepper. Remove from heat and cool slightly.

Lightly grease a 9-inch pie plate, cake pan or oven-safe skillet. In a medium bowl, whisk eggs, then stir in the cooked spinach. Spread about 1 cup of the chorizo compote evenly across the bottom of the baking dish. Pour the egg-spinach mixture over the top.

Bake for 20 to 25 minutes, or until the center is set and a knife inserted in the middle comes out clean. Let rest for 5 minutes. Sprinkle with fresh parsley, slice and serve warm.