Approx cost: €4.50
Approx calories (per serving): ~
Approx preparation and cooking time: 70 mins
Reading other food blogs is great fun because I see all sorts of things which I’ve never tried. Coming up in this post is a frittata. My wife claims she made one a few weeks ago, but for the purposes of this post, let’s assume I’ve never had one before (don’t think I have to be honest…) so when I saw the post “Frittata With Whatever The Hell I Could Find” over on My Grandparent’s Kitchen, and the result it yielded I knew I had to try and give it a shot myself. I love spinach and chorizo, so I knew that these had to be ingredients – leek and onion are awesome, and in the end I used cheddar, but wish I’d gone for something white and crumbly, such as feta, so take a look at my adapted recipe below and see what you think, and totally give this dish a try. It was a roaring success and I’m having slices of the remainder cold for lunch today!
– 6 Eggs
– 1 Leek
– 1 Onion
– Sliced Chorizo Sausage
– Big bag of fresh Spinach
– ~150g Cheddar or Feta cheese
– 2 decilitres Milk
– 2 tsps Olive Oil
You’ll also need
– Large Flan/Quiche Dish or oven-safe pan
- Start off by washing slicing the leek and cutting up the onion. Add a teaspoon of olive oil to a large pan and heat on the stove. Add in the leek and onion and fry for a minute or so. The aim is just to “wilt” the leek and onion a little – make it sweat a bit, not to actually cook it through. Once you’ve done this, transfer the leek and onion to a large bowl and allow to rest while you move on to the next step.
- In a large saucepan, place a small amount of water on to boil and when boiling, throw in the spinach and place a lid on top. While the spinach is cooking – this will just take a couple of minutes – cut the cheese into small cubes. You can alternatively grate the cheese – entirely up to you!
- Once the spinach is done, drain and squish out all the excess water and add with the leek and onion and cheese into the large bowl. Add the slices of chorizo and mix well with a little salt and pepper to taste.
- Take your Large Flan/Quiche Dish or oven-safe pan and add the mixed vegetables into the bottom. If using a flan/quiche dish, you may find it useful to take the other 1 teaspoon of Olive Oil and rub it over the bottom and sides of the dish. Spread around the vegetables and then crack the 6 eggs into a large bowl or jug. Add in the milk and whisk well to incorporate some air for a minute or two. Pour egg mixture on top of the vegetables.
- Transfer to the oven and bake at around 160 degrees Celsius for about 30 minutes, or until the centre has set and the top is a nice golden, yellow colour. Remove from the oven and cut into slices – enjoy hot or cold, as a main course, or serve with salads and enjoy!