Chorizo, Tomato and Goat Cheese Frittata |
|
 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Sourced from the Donna Hay Magazine Number 56. If you don't like too much chili then omit the teaspoon of dried chili flakes, but we loved the spiciness. Goat's cheese is also becoming a favourite for the depth of flavour it gives. Ingredients:
6 eggs |
80 ml milk |
1 teaspoon olive oil |
1 red onion, chopped |
1 chorizo sausage, sliced |
2 garlic cloves, crushed |
1 teaspoon dried chili pepper flakes |
2 (400 g) cans chopped tomatoes |
sea salt |
black pepper, cracked |
200 g goat cheese (or feta) |
1/2 cup coriander, chopped (cilantro) |
Directions:
1. Place eggs, milk and chopped coriander in a bowl and lighlty whisk, set aside.
2. Heat the oil in a non stick fry pan over high heat, add the onion, garlic, chorizo and chili and cook for 3-4 minutes or until onion is softened.
3. Add the tomato, salt and pepper and cook for 5-6 minutes or until thickened slightly.
4. Add egg mixture, top with cheese of choice (feta or goat) and cook until egg is just set.
5. Place the frying pan under a preheated grill (broiler) for 5-6 minutes until golden.
|
|