Recipe by @_jos_kitchen
Ingredients:
- 2 chorizo sausages, thinly sliced
- 1 onion, cut into thin slices
- 200g cherry tomatoes, halved
- 1 cup, baby spinach leaves
- 100g feta, crumbled
- 8 Eggs
- ½ cup thickened cream
- ½ cup grated cheese
- Salt/pepper
- Fresh basil to garnish
Method:
Pre heat oven to 170 degrees Celsius.Over medium heat, heat a 25cm Circulon Innovatum frypan. Cook the chorizo, in batches, for 1 min each side or until golden brown. Set aside on absorbent paper. Cook the onion for 3-4 minutes in the same fry pan until cooked though. Set half the onion aside on a clean plate. Take the frypan off the heat. Place half the chorizo over the onion in the pan. Top with some spinach, half of the cherry tomatoes and half the feta. Continue layering with remaining onion, chorizo, spinach, halved tomato and feta. In a bowl, whisk the eggs and cream together, season with a little salt and pepper and pour our the layers in the pan. Sprinkle with the cheese. Over low to medium heat, cook for 5 minutes or until the base it set. Place frypan in the oven and bake for 10 minutes or until the egg has set and gone golden. Carefully remove from oven and allow the frittata to cool for 5 minutes before serving.
For best results we recommend using Circulon Innovatum pans.
