The eggs were perfectly set – slightly gooey because of the cheese, the flavours were delicious, and Sunday brunch turned out to be a real treat! The combination of chorizo and oven-dried tomatoes really elevated this frittata and made it so much more than just a glorified omelette. —Kirthana | Theblurrylime
2 - 3
chorizo, cut into 1 inch pieces
spinach, coarsely chopped
tomato, sliced into 1/2 in. rounds
clove of garlic, minced
A few sun/oven-dried tomatoes (optional)
Fresh basil leaves (for garnish)
Freshly ground black pepper
In This Recipe
Preheat oven to a moderate 190 C (375 F) and butter a 9 inch baking dish.
Sauté the chorizo in a small pan until crispy. Add the onions and garlic and sauté for a further 4 – 5 minutes until the onions soften and turn translucent. Add the spinach to this and cook until it just starts to wilt, about 1 minute. Take off the heat and set aside.
Whisk the eggs until light and fluffy in a bowl; add the grated cheese, flour, salt, and pepper and mix until it’s all well incorporated. Tip in the slightly cooled onion, spinach and chorizo and stir through.
Pour the mixture into the greased baking dish and place the tomatoes in an even layer over the top. Bake for 20-25 minutes until the top is lightly browned and the eggs are just set, but still moist in the middle. Place a few sun-dried tomatoes on top along with a few basil leaves and serve immediately.