Spinach, Goat Cheese, Chorizo Frittata
INGREDIENTS
5 oz chorizo
Small bag of spinach
2 tbsp butter
½ yellow onion sliced
2 cloves garlic, minced
3.5 oz goat cheese
1/4 tsp black pepper
12 large eggs
pinch of sea salt
instructions
Grease a large ovenproof casserole dish or a deep dish skillet with butter. Add the sliced onion and cook over a medium-high heat for about 3 to 5 minutes, until lightly browned and fragrant.
Add the minced garlic and cook for another minute. If using raw chorizo, crumble the meat over the onion and cook and garlic, and cook for about 5 minutes, stirring frequently. If using Spanish chorizo which is cured, slice and sauté for 1 to 2 minutes until the chorizo releases its oil.
Add the spinach and cook for 1 to 2 minutes until wilted. Stir to combine.
Meanwhile, preheat the oven to 350 °F.
Crack the eggs into a large bowl or glass jug and add salt (remember chorizo and goats cheese are naturally salty so you don’t really need any) and pepper. Whisk well.
Pour the eggs into the casserole dish, over the chorizo and spinach. Add half of the goats cheese and stir to combine. Top with the remaining goats cheese and transfer into the oven.
Bake for about 25 minutes or until the eggs are fully set. Optionally, you can crisp up the frittata by broiling it for the last 3 to 5 minutes.
To store, let the frittata cool down and refrigerate for up to 4 days or freeze it for up to 2 months.