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.
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.
DICED CHORIZO, 1 packet
FREE-RANGE EGGS, 6-pack
SHAVED PARMESAN CHEESE, 1 bag
CAPSICUM/PEPPER STRIPS, 1 jar
FESTIVAL LETTUCE, 1/2 *
FROM YOUR PANTRY
olive + oil for cooking, salt, pepper, dried oregano, vinegar of choice (we used white wine vinegar)