I never used to be much of a fan of frittata until I discovered a way of making it that was more about the interesting ingredients in it than the egg. It’s a great way of using up leftovers or whatever you have in the fridge. I devoured what was left of the frittata the next day cold in an crusty Italian roll with some chilli jam and rocket and it was a taste sensation.

 
Broccoli, chorizo & fetta frittata
Serves 2 kids & 2 adults
You’ll need:
1/2 onion, cut in half & sliced thinly
2 cloves garlic, sliced thinly
1/2 head of broccoli, sliced in small florets
4 eggs
25g fetta
1 chorizo sausage, sliced on the diagonal
1 small handful of parsley, chopped
Salt & pepper
Extra virgin olive oil
  1. Cook the broccoli in salted boiling water for 5 minutes & drain.
  2. Put the broccoli in a bowl, add the parsley.
  3. In a large non-stick frypan, drizzle some olive oil and fry off the garlic and onion until soft.
  4. Tip the onion mixture in with the broccoli.
  5. In a separate pan, fry off the chorizo until golden & crisp & drain off on absorbent paper towel, then add to the broccoli mixture.
  6. In a separate bowl,  whisk the eggs and lightly season with salt & pepper. Now add the eggs to the broccoli mixture & stir well.
  7. Drizzle a little more olive oil into the large non-stick pan that you used to cook the onion in and heat on a medium heat. Add the broccoli egg mixture, quickly distributing the ingredients more evenly if you need to. 
  8. Reduce the heat to low & cook for about 5 mins or until the base is nice & golden & crispy. Meanwhile turn on the grill in your oven.
  9. Take the frittata off the stove and put under the grill until it starts to golden & puff up (you can cover your plastic handle with foil, if you are worried about it melting, you’ll find most handles are pretty heat resistant though).
  10. Cut & serve.

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