This is a large frittata that serves 6 people. I have only ever made frittata in the oven. I use different ingredients, each time I cook this so i will try to post the different combinations.
- 1 Chorizo
- 1 bunch Asparagus
- Generous handful of baby spinach
- 1 large chilli
- 1/2 tsp garlic
- 1/2 cup milk
- 1/2 cup cream
- 8 eggs
- 1/4 cup tasty cheddar cheese
- 1/4 cup Feta cheese
- 1/4 cup Parmesan Cheese
- 20g butter
- 1 tsp Olive Oil
- Dash of Paprika
Apply a generous amount of melted butter onto your baking dish.
Dice Chorizo into 2 cm pieces. Cut each Asparagus into 3 pieces.
Heat a dash of oil in a frying pan and cook Chorizo until it is browned. Transfer to a plate and set aside. Remove fat/oil and wipe pan clean, add a small amount of butter and place pan back on heat, add Asparagus, garlic and chilli and cook for 1 min, add handful of spinach and remove from heat.
In a large bowl, crack 8 eggs, add milk, cream,paprika, cheddar cheese, and 1/2 the parmesan cheese. and mix. Season to taste. (Chorizo and Feta are salty so please be extra careful with salt).
Add Chorizo, Asparagus, garlic, chilly, and spinach to the eggs, mix gently – pour into baking dish. Place pieces of feta cheese into the mixture, Sprinkle top with remaining parmesan cheese.
I also put small dollops of butter in the mixture 10g tops – this is not necessary but it does add to the flavour.
Bake in a moderate oven – 180 deg C for 25 – 30 mins, till frittata is firm and just slighty wobbly in the middle.
Tip: 15 mins into cooking turn the dish around so you get an even colour on the top. As you can see from my photo I forgot to do that.