Leek and Chorizo Frittata

May I cut you a slice of this tasty frittata, I'm sure you will agree the aroma is wonderful as I take it out of the grill. I've also thought ahead and made sure the kettle is on ... would you prefer tea or coffee!

If you would like to make this yourself here is how it's done.

You will need these ingredients:

Serves 4 - 6
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

Here is what you do:

1. Pre-heat the grill to high.
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

From an original Sainsbury's recipe here

The greenery is provided by using wild rocket* which is sometimes known as Arugula. Now we all know that salad greens are healthy, and that most are very low in calories. However, did you know that not all give you a good dose of nutrients... well Arugula/ Rocket is one leafy green vegetable that stands out as a rich source of many vitamins and minerals.

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!

... now, did you say tea or coffee!

All the best Jan