I am always playing around with different ingredients to add to a frittata, the combinations are endless so feel free to add whatever you like. This recipe will serve 6 for brunch or as a starter or 4 for a main course.
4 x cooking chorizo (250g approx), skin removed and roughly chopped
100g cherry tomatoes
6 eggs
150ml milk
50g spinach, leaves washed and torn
2 tbsp chopped fresh parsley
6 heaped tsp ricotta
Preheat the oven to 180C fan and line a 20cm x 26cm roasting tin with baking paper.
In a frying pan over a medium heat, add the chorizo and cook gently for 5 minutes or until it starts to brown on the edges and releases its oils. Add the whole cherry tomatoes and cook for another couple of minutes. Pour them into the lined roasting tin.
Whisk the eggs with the milk, season with salt and pepper and pour over the chorizo. Top with the torn spinach and parsley then add blobs of ricotta around the tin. Put in the oven and bake for 20 minutes (check after 15 minutes). Remove from the oven and serve immediately.
Video
- 250 g cooking chorizo (approx 4) skin removed and roughly chopped
- 100 g cherry tomatoes
- 6 eggs
- 150 ml milk
- 50 g spinach
- 2 tbsp chopped fresh parsley
- 6 tsp ricotta (heaped teaspoons)
Instructions
- Preheat the oven to 180C fan and line a 20cm x 26cm roasting tin with baking paper.
- In a frying pan over a medium heat, add the chorizo and cook gently for 5 minutes or until it starts to brown on the edges and releases its oils. Add the whole cherry tomatoes and cook for another couple of minutes. Pour them into the lined roasting tin.
- Whisk the eggs with the milk, season with salt and pepper and pour over the chorizo. Top with the torn spinach and parsley then add blobs of ricotta around the tin. Put in the oven and bake for 20 minutes (check after 15 minutes). Remove from the oven and serve immediately.
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