chorizo, cheddar and cherry tomato frittata

Processed with MoldivThis Spanish delight is wonderfully satisfying and very yummy. The eggs once baked, puff up like a soufflé adding to the lightness of this dish. I like to be quite bold with my flavors when making a frittata, and highly recommend you do too. The Chorizo works perfectly here, adding a much needed smoky taste.

Cutting into the frittata’s interior will reveal gooey melted cheddar cheese, specks of gloriously rust coloured Chorizo and red cherry tomatoes. All embraced by a well-seasoned airy eggy sponge. It’s Perfect for a light lunch or brunch. Serve with a fresh ripe tomato salad and a dollop of tzatziki.

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Ingredients – Serves 1

  •  3 large eggs
  • 10 disks of chorizo thinly sliced
  • ½ cup of grated cheddar cheese
  • 6 cherry tomatoes – quartered
  • Salt and pepper to taste
  • Basil – about ¼ cup – shredded

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Recipe –

  • Preheat the oven to 200 degrees C
  • Grease an ovenproof pan well
  • Gently fry the chorizo in the small ovenproof pan
  • Add the tomatoes after 2 minutes and fry for a further minute
  • Whisk the eggs and season well
  • Add the egg mixture into the chorizo and tomatoes
  • Sprinkle the cheese on top
  • Place immediately in the oven for 8 – 10 minutes until golden brown and puffed up.
  • Once cooked, slide the frittata into a plate and top with shredded basil

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