Up your frittata game for the ideal one-pan meal that you can serve up at any time of day.
- 2 chorizo, sliced
- 1 tbsp sage leaves
- 80 g baby spinach leaves
- 4 eggs, lightly beaten
- 1 cup (250 ml) single (pouring) cream
- sea salt and cracked black pepper
- 150 g ricotta
- buttered toast, to serve
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Heat a 22 cm non-stick frying pan over medium-high heat. Add the chorizo and sage and cook for 4–5 minutes or until chorizo is golden and crisp. Add the spinach and toss until wilted.
2. Whisk together the eggs, cream, salt and pepper and pour into the pan. Place spoonfuls of ricotta around the pan, reduce heat to low and cook for 3 minutes.
3. Place the frittata under a preheated hot grill and cook for 2 minutes or until frittata is just set and golden. Serve with thick slices of hot buttered toast.