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Chorizo, kale and apple frittata
Chorizo, kale and apple frittata
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Prep Time:
2 minutes
Cook Time:
18 minutes
Total Time:
20 minutes
Transform your leftover roast veggies into a delightful frittata. Swap out the apple for potato, sweet potato, or carrot for a delicious twist.
Ingredients:
  • 18.20 gm extra virgin olive oil
  • 1 chorizo, thinly sliced
  • 1 small red onion, thinly sliced into rounds
  • 1 red apple, cut into thin wedges
  • 100g kale leaves or baby kale, thinly sliced
  • 9 eggs
  • 60ml (1/4 cup) reduced-fat milk
Instructions:
  • - Heat oil in a non-stick ovenproof frying pan over medium heat. Saute chorizo until golden, about 1 minute. Add onion and cook until soft, about 3 minutes. Transfer to a bowl and reserve the oil in the pan. - Saute apple until golden, about 4 minutes. Transfer to the bowl. - Add kale and cook until wilted, about 1 minute. Season to taste.
  • First, preheat the grill to high. Next, combine the eggs and milk by whisking them together in a large bowl. Then, return 3/4 of the chorizo mixture to the pan and mix it in. Pour this mixture over the eggs. Shake the pan to spread everything evenly. Arrange the apple and the remaining chorizo mixture on top. Cook for around 8 minutes, shaking the pan occasionally until the mixture is almost set. Lastly, grill for 2-3 minutes, rotating the pan occasionally, until the top is golden and fully set. Finally, cut the dish into wedges and serve.

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