A frittata is very much like a quiche, but without the pastry making it healthier! I love frittatas because; they are super simple to make, you can add almost anything you want (great for using leftovers) and it’s delicious to enjoy as a quick weeknight dinner or a leisurely weekend brunch! I made this Chorizo, Spinach and Ricotta Frittata for my family for Easter while we were enjoying cottage life in the New Forest.
Chorizo, Spinach and Ricotta Frittata
2 chorizo sausages, sliced
1 tbsp sage leaves
80g baby spinach leaves
4 eggs, lightly beaten
250 ml single cream (or I used milk as didn’t have cream + it’s slightly healthier!)
Sea salt & cracked black pepper
150g ricotta cheese
Heat a 22cm 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. 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. 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 toasted bread.
* Original recipe by Donna Hay
Oh how I heart chorizo! This Chorizo, Spinach and Ricotta frittata is full of hearty flavours. I served it hot for brunch, but it would also be tasty cooled down with a side salad for an easy and healthy lunch or dinner. Have you ever made frittata before and if so, what do you like to put in yours?