MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Chorizo Frittata
Categories: Pork, Herbs, Eggs, Vegetables, Greens
Yield: 4 servings

1 tb Olive oil; + a drizzle
1/2 Onion; fine chopped
250 g Asparagus; trimmed, in 6 cm
- pieces
100 g Frozen peas
100 g Frozen broad beans
8 lg Eggs; beaten
2 lg Handfuls spinach
1 Handful dill; chopped
1 Handful flat-leaf parsley;
- chopped
1 Handful parmesan; fine
- grated
190 g Mini cooking chorizo
- sausages; halved longway
1 cl Garlic; thin sliced
2 tb Sherry vinegar

Heat the grill to high. Heat 1 tbsp of olive oil in a
28cm non-stick ovenproof frying pan over a medium heat
and cook the onion with a pinch of seasoning for 5
minutes or until beginning to soften, then add the
asparagus and cook for another 5 minutes. Stir in the
peas and broad beans, and mix for 2 minutes, then add
the beaten eggs, stirring to ensure the veg is evenly
distributed. Add the spinach and most of the dill and
parsley, stirring gently to distribute, then cook the
frittata for 5-10 minutes or until the bottom is golden.
Scatter over the parmesan then slide under the grill
until cooked and light golden on top.

Put another drizzle of oil and the chorizo halves in a
separate frying pan and cook for 1-2 minutes or until
the chorizo is crisp and its oil has rendered. Add the
garlic and cook for another minute before adding the
sherry vinegar. Remove from the heat.

Serve the frittata with the chorizo and oil spooned
over, and a little dill and parsley sprinkled on top.

By: Adam Bush

RECIPE FROM: https://www.olivemagazine.com

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