Spring frittata with crispy chorizo

Name: Spring frittata with crispy chorizo
Total time: 45 min
Yield: Serves 4
Ingredients: 1 tbsp olive oil plus a drizzle; ½ onion finely chopped; 250g asparagus trimmed and cut into 6cm pieces; 100g frozen peas; 100g frozen broad beans; 8 eggs beaten; 2 large handfuls spinach; a handful dill chopped; a handful flat-leaf parsley chopped; a handful parmesan finely grated; 190g mini cooking chorizo sausages halved lengthways; 1 clove garlic thinly sliced; 2 tbsp sherry vinegar

Adam Bush

Published: March 28, 2020 at 11:40 AM

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Serves 4

Easy

Total time: 45 mins

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Make this vibrant frittata packed with spring greens and crispy chorizo for an easy Spanish-style lunch

Low calorie

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Ingredients

Nutrition

1 tbsp olive oil

plus a drizzle
½ onion

finely chopped
250g asparagus

trimmed and cut into 6cm pieces
100g frozen peas
100g frozen broad beans
8 eggs

beaten
2 large handfuls spinach
a handful dill

chopped
a handful flat-leaf parsley

chopped
a handful parmesan

finely grated
190g mini cooking chorizo sausages

halved lengthways
1 clove garlic

thinly sliced
2 tbsp sherry vinegar

Nutrition: per serving

kcal451

low
fat30.5g
saturates9.8g
carbs9g
sugars4.3g
fibre6g
protein32.2g
salt2.2g

Method

step 1

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.
step 2

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.
step 3

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

We've got plenty more frittata recipes here...

Authors

Adam Bush Chef Portrait

Adam BushDeputy food editor

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