Stove-top Frittata

Meat
25 Min
pretty easy
4 People
Rating starstarstarstarstar
Quick frittata cooked on the stove top and filled to the brim with colourful veggies and high quality protein from the free-range eggs. Can be enjoy for either breakfast, lunch or dinner and we’d like to call it the perfect ‘brinner’.
1. Slice spring onions and add to a large heated frypan with diced chorizo and oil. Cook for 5-6 minutes over medium heat.

2. In the meantime, whisk eggs with 1/2 cup water, 1/2 bag parmesan, 1 tsp oregano, salt and pepper. Grate and add zucchini (see notes).

3. Drain, rinse and add pepper strips to pan. Pour in egg mixture, stir quickly then cover and cook over medium heat for 10 minutes or until just set (see notes).

4. Add 1 tbsp olive oil, 1 tbsp vinegar, 1/2 bag parmesan, salt and pepper to a large serving bowl. Chop lettuce and slice pear, toss in the bowl to dress.

5. Serve frittata and side salad at the table.

NOTES
Dice zucchini if you prefer and add it to the pan with chorizo and spring onions.
Cooking time for the frittata depends on pan size and thickness of the frittata. Bake in the oven on 200C if preferred.
No pork option - chorizo is replaced with smoked turkey. Slice or dice to use.
SPRING ONIONS, 1/2 bunch *
DICED CHORIZO, 1 packet
FREE-RANGE EGGS, 6-pack
SHAVED PARMESAN CHEESE, 1 bag
ZUCCHINI, 1
CAPSICUM/PEPPER STRIPS, 1 jar
FESTIVAL LETTUCE, 1/2 *
PEAR, 1

FROM YOUR PANTRY
olive + oil for cooking, salt, pepper, dried oregano, vinegar of choice (we used white wine vinegar)