Chorizo and capsicum mini fritatta
1
Points®
Total time: 1 hr • Prep: 30 min • Cook: 30 min • Serves: 40 • Difficulty: Easy
Pop these flavoursome cheesy crowd-pleasers on the table and watch them disappear amongst all the Christmas cheer.
Ingredients
Chorizo sausage
75 g, finely chopped
Light sour cream
½ cup(s), (125ml)
Egg(s)
8 medium
Extra light cheddar cheese
½ cup(s), grated, (45g)
Fresh flat-leaf parsley
2 tbs, coarsely chopped
Roasted capsicum, not in oil
60 g, (1/4 cup) chopped
Pitted green olives
20 individual, pitted, halved
Fresh flat-leaf parsley
1 cup(s), (40 leaves)
Instructions
1
Preheat oven to 180°C. Lightly spray a 16cm x 26cm tin with oil and line base and sides with baking paper, extending 2cm over the edges.
2
Heat a non-stick frying pan over high heat. Cook the chorizo for 2–3 minutes or until browned.
3
Whisk the sour cream in a bowl until smooth. Add the eggs and whisk until combined. Stir in the cheese and parsley and season with salt and pepper. Pour the mixture into the prepared tin and top with the chorizo and capsicum. Bake for 30 minutes or until set. Stand on a wire rack to cool in the tin
4
Cut the frittata into 3cm squares. Top with half an olive and a parsley leaf and secure with a toothpick.
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