This Spanish delight is wonderfully satisfying and very tasty. Once the eggs are baked they puff up like a soufflé, adding to the lightness of this dish. I like to be quite bold with my flavours when making a frittata, and highly recommend you do too. The chorizo works perfectly here, adding a much needed smoky taste.
Cutting into the frittata’s interior will reveal gooey melted cheddar cheese, specks of gloriously rust coloured chorizo and red cherry tomatoes. These ingredients are all encased in a well-seasoned airy eggy sponge. It’s perfect for a light lunch or brunch. Serve with a fresh ripe tomato salad and a dollop of tzatziki.
Ingredients:
Serves 1
3 large eggs
10 disks of chorizo – thinly sliced
½ cup of grated cheddar cheese
6 cherry tomatoes – quartered
Salt and pepper to taste
¼ cup basil – shredded
Recipe:
1 Preheat your oven to 180°C.
2 Grease an ovenproof pan well.
3 Gently fry the chorizo in the small ovenproof pan.
4 Add the tomatoes after 2 minutes and fry for a further minute.
5 Whisk the eggs and season well.
6 Add the egg mixture into the chorizo and tomatoes.
7 Sprinkle the cheese on top.
8 Place immediately in the oven for 8 – 10 minutes until golden brown and puffed up.
9 Once cooked, slide the frittata into a plate and top with shredded basil.
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