Chorizo, parsley and goat’s cheese frittata

Name: Chorizo, parsley and goat’s cheese frittata
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 25g sliced chorizo; 6 free-range eggs; 90g crumbled goat’s cheese; 1 tsp fennel seeds; A handful of chopped fresh parsley

Easy
October 2011

Easy
October 2011

Serves 4
5 minutes to prepare, 15 minutes to cook

These flavourful frittata recipe can be eaten at any time of day for brunch, lunch or dinner.

Nutrition: per serving

Calories: 295kcals
Fat: 23.2g (9.7g saturated)
Protein: 22g
Carbohydrates: 1.2g (1.1g sugars)
Fibre: 0.3g
Salt: 1.1g

Nutrition: per serving

Calories: 295kcals
Fat: 23.2g (9.7g saturated)
Protein: 22g
Carbohydrates: 1.2g (1.1g sugars)
Fibre: 0.3g
Salt: 1.1g

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Ingredients

25g sliced chorizo
6 free-range eggs
90g crumbled goat’s cheese
1 tsp fennel seeds
A handful of chopped fresh parsley

Method

Preheat the grill to high. In a 25cm ovenproof frying pan, fry the chorizo until crisp. Whisk together the eggs, goat’s cheese, fennel seeds and parsley. Season well.
Drain most of the oil from the pan and add the egg mix to the chorizo. Stir quickly, before the egg sets, to distribute the chorizo, then lower the heat and cook for 5-8 minutes. Grill for a further 5 minutes until golden. Serve with crusty bread or a green salad.