Chorizo Frittata Anyone : Can Make a Tasty Lunch

Here we have two tasty recipe suggestions for a Frittata containing Chorizo, I wonder which one you may prefer - perhaps you will try both!

Lunchbox Chorizo Frittata

Why not enjoy a thick slice of Spanish omelette, packed with chorizo, peas and potatoes. This can be enjoyed hot or cold. Keep a few slices handy in the fridge for lunches or a speedy midweek tea. 

Ingredients

Serves Four 

1 tsp oil
1 onion, roughly chopped
1 red pepper, seeds removed, chopped
200g/7oz chorizo, skin removed and roughly chopped
6 free-range eggs
50ml/2fl oz milk
1 garlic clove, finely chopped
200g/7oz cooked potatoes, roughly chopped
100g/3½oz frozen peas
2 tbsp chopped flatleaf parsley
green salad, to serve
sea salt and freshly ground black pepper

Method

1. Preheat the oven to 200C/180C Fan/Gas 6. Heat an ovenproof frying pan on the hob until just hot, then add the oil, onion and red pepper and fry for 2 minutes, until just softened. Turn the heat up, add the chorizo and cook for 3-4 minutes until it has released its oil and is crisp around the edges. The mixture will go a lovely red colour.
2. Meanwhile, crack the eggs into a large jug and whisk with the milk, a pinch of salt and plenty of black pepper.
3. Add the garlic and potatoes to the chorizo mixture and fry for another 2 minutes, stirring gently, until just hot through. Add the peas and cook for another minute, until the whole mixture is hot.
4. Pour in the egg, stir briefly, turn down to a medium heat and scatter the parsley over the top. Fry without stirring, for 1–2 minutes, then carefully lift the edge of the frittata with a spatula to check if it is cooked and golden-brown underneath. If it isn’t, cook for another minute then check again.
5. Place the pan in the oven and bake for 10–12 minutes. When the top is bubbled up and slightly golden use a tea towel to grab the handle and give the pan a gentle shake. If the middle wobbles it needs a little longer. If it’s fairly firm, put it aside to cool slightly.
6. Slide the frittata out of the pan onto a plate. You can serve this hot or cold but make sure to let it cool to room temperature before storing it in a sealable container in the fridge. Cut it into slices and serve with a green salad.

Each serving provides:

27g protein, 17g carbohydrates, 26g fat, 4g fibre, 2.2g salt.

From original idea here

For readers who prefer a lower carb frittata without potatoes, this is tasty.

Frittata with Fresh Spinach, Chorizo (or bacon)

This gorgeous dish looks so tasty - and it is! Simple to make, it combines eggs, spinach, chorizo (or bacon) and some grated cheese! So nutritious and as my grand-daughter may say ... 'it's yummy in your tummy'

Ingredients:

Serves Four
4g carb per serving
150 g (5oz) diced chorizo (or bacon)
2 tbsp butter
225 g (8oz) fresh spinach
8 eggs
225 ml (1 cup) heavy (double) whipping cream
150 g (5oz) shredded (grated) cheese
salt and pepper

Please see recipe instructions here

Just serve with a lovely cup of coffee or tea.

This blog brings a variety of articles and recipe ideas, and it is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.

All the best Jan