Protein Packed Chorizo Frittata (LC)
Ingredients
- 60g chorizo, diced
- 1 tbsp olive oil
- 1 red onion, diced
- 1 red pepper, diced
- 1 tsp oregano
- Pinch of salt
- Pinch of black pepper
- 8 eggs
- 250ml milk (of your choice)
- 80g cheese, grated
- 16 cherry tomatoes, halved
- Large mixed salad (of your choice: mixed leaves, tomatoes, peppers, red onions, cucumber etc.)
Instructions
Preheat the oven to 180°C / 356°F / Gas Mark 4 fan.
Fry the chorizo in a pan over medium heat until it releases its oil and starts to crisp. Remove and set aside.
In the same pan, add the olive oil along with the onion, red pepper and sauté for a few minutes. Season with oregano, salt and black pepper to taste.
In a bowl, add the eggs and milk and season with black pepper. Beat the mixture, then add half the cheese.
Add the vegetables and chorizo to an oven dish. Make sure it’s spread out evenly. Pour the egg mixture over the vegetables and stir gently. Then put it into the oven and let it cook for 15 minutes.
Take the dish out of the oven (it should not be runny, but not set yet either). Top with the cherry tomatoes and the remaining cheese.
Put it back into the oven for another 15 minutes until fully cooked.
Take it out of the oven, let it cool for a minute, then slice it into 4 parts (1 part = 1 portion).
Serve with a large salad or vegetables of your liking.
Note - This recipe makes 4 portions. Store any leftovers in an airtight container in the fridge for up to 3 days, or freeze for up to 1 month to enjoy later.