- 100g chorizo sausage, roughly sliced and quartered
- ½ red onion, roughly chopped
- 1 cup (150g) Rosa or cherry tomatoes
- 1 sprig fresh rosemary or
- ½ tsp dried rosemary
- ½ tsp paprika
- ½ tsp each salt and freshly ground black pepper
- 1 fresh chilli, deseeded and roughly chopped (optional)
- 100g fresh baby spinach
- ½ red pepper, deseeded and roughly chopped
- 6 eggs, lightly beaten
- 75g goats’-milk cheese (or any soft cheese of your choice)
- toasted ciabatta slices, for serving
- handful fresh basil leaves, roughly chopped
1. Preheat oven to 220°C.
2. Heat a heavy-based ovenproof frying pan on the stove over a medium-high heat. Fry the chorizo for 2 to 3 minutes, then drain off any excess oil and add the onion, tomatoes, rosemary, spices and chilli. Leave to cook for a further 2 to 3 minutes.
3. Turn down the heat to medium, add the spinach and red pepper, and stir until the spinach just starts to wilt. Pour over the lightly beaten eggs and cook without stirring for a further 2 to 3 minutes.
4. Roughly crumble over the cheese and place the pan in the oven for 4 to 5 minutes or until the eggs are just cooked and lightly golden. At this stage, toast the ciabatta slices.
5. Remove the frittata from the oven, sprinkle over the fresh basil, slice into quarters and serve immediately on warmed plates with the ciabatta.
NOTE: The world really is your oyster (or frying pan?) with this one. Swap the spinach for mushrooms or just add them along with it. No chorizo? No problem – just use bacon. Or go all-out veggie and add extra greens like asparagus.