1 tbsp. of oil
2 leeks, washed and thinly sliced
50g chorizo, thinly sliced
6 medium eggs
a large handful of basil, roughly chopped
1/4 tsp chilli flakes
salt and pepper
a handful of rocket* leaves to garnish
2. Heat a medium sized non-stick ovenproof frying pan over a medium heat. Add the oil followed by the leeks and chorizo. Sauté for 5 minutes, stirring occasionally.
3. In a large bowl, whisk together the eggs, basil, chilli flakes and seasoning. Add the egg mix to the sautéed leeks and chorizo in the pan; cook for 1 minute without stirring.
4. Place the pan under the grill and cook the frittata for 3 minutes or until golden brown.
5. Remove the frittata from the frying pan onto a serving plate using a spatula. Slice into wedges and garnish with a handful of rocket
Consider the difference between iceberg lettuce and arugula/rocket:
Arugula contains about eight times the calcium,
fives times the vitamin A, vitamin C and vitamin K,
four times the iron as the same amount of iceberg lettuce.
The choice is easy... start with arugula/rocket for a healthier salad!