Preparation time is 10minutes
Cook time is 40minutes
Total time is 50minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
11 Ingredients
Number of servings
4
- 1tablespoons olive oil
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 2 red capsicums, cut into 1cm cubes
- 150grams chorizo, casing removed, and cut into small cubes
- 1 clove garlic, crushed
- 6 eggs
- 1tablespoons double cream
- 25grams Parmesan cheese, finely grated
- 2tablespoons basil leaves, chopped
- 1tablespoons butter
Nutrition per serving
1770kJ / 422Cal
1770 Kilojoules or 422 Calories
20% of daily energy intake*
Protein
21.8grams
Fat
34.2grams
Carbs
10.5grams
Sugars
8.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
This hearty frittata can be served for brunch, or even cut into small squares and served as a canapé.
Method
Step 1 of 4
Heat the oil in a 25cm heavy-based, ovenproof frying pan and fry the capsicums over a low heat for 15-20 minutes until they are tender. Add the chorizo and cook for 3-4 minutes until browned in places, throwing in the garlic 1 minute before the end of cooking. Set aside and wipe the pan with kitchen paper. Preheat the grill on its highest setting.
Step 2 of 4
Whisk together the eggs, cream, Parmesan cheese, and basil, and season well. Add the capsicum and chorizo mixture and stir well.
Step 3 of 4
Melt the butter in the frying pan over a medium heat and pour in the egg mixture. Cook for 5 minutes, without moving it at all, until the edges start to set.
Step 4 of 4
Transfer the pan to the grill and cook for a further 5 minutes until the frittata is set and the top golden brown. Rest for 5 minutes before cutting into wedges to serve.
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