This delicious one-pan, stove-top frittata is a meal in a pan, with a great balance of proteins, carbs and fats.
It will sort you out for:
- Breakfast – served solo
- Lunch – great for the lunch box, add a serving of slaw
- Supper – your choice of tomato or green leaf salads, or buttered vegetables
Result? Or, result!
Pasture-raised meats, dairy, eggs and wild caught fish have a vastly superior nutritional profile, as do organic, or cleanly grown fruits and vegetables. Please try to source your food as well as you are able.
(Image credit: pickalily.com)
Chorizo & Red Pepper Frittata
This is a stove top frittata - no grill needed, just a lidded frypan!
In a 20cm (8 in) frying pan, heat the olive oil. Add the sweet potato and cook until just tender. Add the red pepper and cook gently for 5 mins until softened.
Add the chorizo and cook until slightly crisp.
Beat together the eggs, spring onions, oregano, half the parsley, salt & pepper.
Turn down the heat and add the egg mixture to the frying pan.
When the mixture has set on the bottom, add the grated cheese and stir gently to incorporate.
Cover the pan* and cook gently, covered, for about 7 - 10 mins, until the frittata has set all the way through. Reduce the heat to make sure the bottom doesn't burn.*
When the top is set, sprinkle with the remaining parsley and serve!
If you want to finish the frittata under the grill: Reserve a tablespoon of grated cheese, and when the bottom and sides of the frittata are set, sprinkle with the cheese and place the fry-pan under a medium-hot grill until set and slightly risen.