Chorizo and baby spinach frittata
This is a simple yet yummy and relatively healthy dish that can be used as a side, snack or meal.
You can also use low fat milk and cheese.
I have cooked this before using capsicum and mushroom. I’ve also cooked it with cubes of sweet potato. It’s one of those easy dishes that can be altered to suit your individual taste.
Chorizo and baby spinach frittata.
6 x chorizo sausages (I like the spicy one’s)
12 x large eggs (I use 700gm organic eggs)
1 1/2 x cup milk (I use full cream but you can use skim)
3 x cup baby spinach
1 x cup goats cheese (you can use any cheese)
1/2 x cup wholemeal self raising flour
In a pan brown the chorizo whole then once brown on outside, slice in half and brown the insides. Once brown set aside to cool then slice or cut into bite size pieces.
Whisk the egg, milk and flour until combined.
Add goats cheese and spinach and mix well.
In a large baking dish, pour the egg mixture then slowly place the cooked chorizo over the top evenly.
I add the chorizo lastly as its a ‘heavy’ sausage and it ‘sink’s’ a bit into the egg mixture as it cooks.
Bake on 180 degrees for 30 minutes, then reduce the oven temperature back to 120 degrees and cook for a further 20 minutes or until the top is a golden brown.
Serve either warm or cold.