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Author Notes: 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
Serves 2 - 3
- 5 large eggs
- 60 grams chorizo, cut into 1 inch pieces
- 30 grams spinach, coarsely chopped
- 1 onion, julienned
- 1 tomato, sliced into 1/2 in. rounds
- 1 clove of garlic, minced
- 1/4 cup plain flour
- 50 grams grated Cheddar
- A few sun/oven-dried tomatoes (optional)
- Fresh basil leaves (for garnish)
- Freshly ground black pepper
- 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.
- This recipe was entered in the contest for Your Favorite Way to Eat Eggs for Dinner
- This recipe was entered in the contest for Your Best Fresh Tomato Showstopper
- This recipe was entered in the contest for Your Best Festive, Crowd-Feeding Breakfast