Name: Chorizo, asparagus and goat's cheese frittata
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1
Ingredients: 2 bunches asparagus, peeled, halved; 8 eggs; 125ml (1/2 cup) milk; 2 chorizo, thinly sliced diagonally; 75g goat's cheese, crumbled; 40.00 ml fresh oregano leaves; 250g cherry tomatoes, quartered; 125.00 ml loosely packed fresh basil leaves; 1 French shallot, peeled, thinly sliced; 18.20 gm olive oil; 21.00 gm lemon juice

Chorizo, asparagus and goat's cheese frittata

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Prep Time:
15 minutes

Cook Time:
20 minutes

Total Time:
35 minutes

Indulge in this effortless and flavorful frittata for a delightful meal.

Ingredients:

2 bunches asparagus, peeled, halved
8 eggs
125ml (1/2 cup) milk
2 chorizo, thinly sliced diagonally
75g goat's cheese, crumbled
40.00 ml fresh oregano leaves
250g cherry tomatoes, quartered
125.00 ml loosely packed fresh basil leaves
1 French shallot, peeled, thinly sliced
18.20 gm olive oil
21.00 gm lemon juice

Instructions:

In a skillet, blanch the asparagus in boiling salted water for 3-5 minutes until tender crisp. Shock in cold water, drain. In a separate container, whisk together eggs and milk, season to taste.
Preheat the grill on high and spray a 22cm non-stick frying pan with oil. Heat over medium-high heat and cook the chorizo, turning occasionally, for 3 minutes until golden and crisp. Transfer the cooked chorizo to a plate lined with paper towel.
Layer the asparagus and chorizo in a skillet over medium heat. Pour the egg mixture over the ingredients. Cook for 5 minutes or until nearly set. Sprinkle with goat’s cheese and oregano. Place under the broiler for 5-7 minutes or until golden. Let it rest for 5 minutes before serving.
In a bowl, mix together the tomato, basil, shallot, oil, and lemon juice. Serve the mixture with the frittata.

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