Quick Dinner Idea | Broccoli Chorizo & Feta Frittata Recipe
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 & fettafrittata
Serves 2 kids & 2 adults
1/2 onion, cut in half & sliced thinly
2 cloves garlic, sliced thinly
1/2 head of broccoli, sliced in small florets
1 chorizo sausage, sliced on the diagonal
1 small handful of parsley, chopped
Salt & pepper
Extra virgin olive oil
Cook the broccoli in salted boiling water for 5 minutes & drain.
Put the broccoli in a bowl, add the parsley.
In a large non-stick frypan, drizzle some olive oil and fry off the garlic and onion until soft.
Tip the onion mixture in with the broccoli.
In a separate pan, fry off the chorizo until golden & crisp & drain off on absorbent paper towel, then add to the broccoli mixture.
In a separate bowl, whisk the eggs and lightly season with salt & pepper. Now add the eggs to the broccoli mixture & stir well.
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.
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.
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).