| 30 |
| Serves: people |
Serve this frittata with our mixed leaves and avocado salad for a delicious, balanced meal. Any leftovers are great eaten cold for breakfast of lunch the following day.
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INGREDIENTS
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INSTRUCTIONS
- Wash, halve and deseed the pepper, then cut into thin ribbons. Peel and finely slice the onion. Peel and crush the garlic.
- Top and tail the courgette, cut into quarters lengthways and dice. Slice the chorizo into 5mm slices.
- Break the eggs into a bowl, season with a little salt and a generous grinding of black pepper and beat lightly with a fork.
- TURN THE GRILL ON TO HIGH
- Heat the oil in a 24cm frying pan, add the chorizo and cook over a medium heat for a few minutes until the chorizo has released its aromatic oil.
- Add the onion and garlic and sprinkle with a little salt. Soften the onion, then add the red pepper and courgette to the pan and sprinkle with dried oregano. Stir well to combine and cook over a medium heat for 10 minutes, stirring frequently.
- When the vegetables have softened, pour the beaten eggs over, shake the pan and cook for 5 – 7 minutes over a medium heat.
- Put the pan under the hot grill until the frittata is puffed and golden.
- Serve hot or at room temperature.
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