Chorizo & feta frittata
If you’ve got eggs in the fridge, you’ve got a meal! Try this tasty idea
1 small, sliced
2 clove(s), crushed
2 teaspoon(s), level, smoked
Egg, whole, raw
8 medium, raw
6 slice(s), thin , diced
Chilli, green or red
1 individual, deseeded and finely sliced
Light Feta Cheese
50 g, crumbled
- Heat the olive oil in a nonstick ovenproof frying pan over a medium heat. Cook the onion for 6-8 minutes until soft then add the crushed garlic and cook for 1 minute. Stir in the paprika and parsley
- Beat the egg, season, then stir in 2 diced slices of the chorizo and half of the sliced chilli. Pour the egg mixture over the onion mixture, stir gently, then cook over a low heat for 8-10 minutes, until almost set.
- Preheat the grill to high. Top the frittata with 4 more chorizo slices, then scatter over the crumbled light feta and the remaining chilli. Transfer to the grill for 3-5 minutes until the top is set and the chorizo slices are crisp, then serve.