Prep time: 5 min
Cook time: 10 min
Serves: 2
This frittata is full of hearty flavours, serve hot with
bread for brunch or leave to cool and take as a picnic dish. Serve with crusty
bread or on its own as gluten free option.
INGREDIENTS
2 chorizo, sliced
1 tbsp sage leaves
80 g baby spinach leaves
4 eggs, lightly beaten
250 ml single cream
Sea salt and cracked black pepper
150 g ricotta cheese
METHOD
1. Heat a 22cm non-stick frying pan over medium-high heat.
Add the chorizo and sage and cook for 4–5 minutes or until chorizo is golden
and crisp.
2. Add the spinach and toss until wilted. Whisk together the eggs, cream, salt and pepper and pour into the pan.
3. Place spoonfuls of ricotta around the pan, reduce heat to low and cook for 3 minutes. Place the frittata under a preheated hot grill and cook for 2 minutes or until frittata is just set and golden.
4. Serve with thick slices of hot buttered toast.
2. Add the spinach and toss until wilted. Whisk together the eggs, cream, salt and pepper and pour into the pan.
3. Place spoonfuls of ricotta around the pan, reduce heat to low and cook for 3 minutes. Place the frittata under a preheated hot grill and cook for 2 minutes or until frittata is just set and golden.
4. Serve with thick slices of hot buttered toast.
