Chicken and Chorizo Frittata

Wed, 2 August 2017

 

Ingredients

2 whole cooked chicken breast
100g of chorizo
100g of washed spinach
6 large eggs
100g of sugar
100ml of water
100g of cheddar cheese
100g of rocket leaves
30g of parmesan
20g of pine nuts
50 ml of rapeseed oil
50g of butter
Salt and pepper for seasoning

Method

For the the Chorizo Jam

Place the chorizo and the sugar and water in a sauce pan and cook on a low heat until the sugar turn to caramel, once it has turned to a jam consistency set aside.

For The Frittata

In a large bowl, whisk the eggs, shred the chicken and add to the egg mixture along with the spinach and cheese, add a pinch of seasoning.

In a non stick frying pan place the butter and grease well

Add the egg mix and using a spatula shift the mixture away from the wall of the frying pan,

Once the egg starts to cook add the chorizo Jam and swirl through the mixture to create a pattern

Place in the oven and bake for 12 mins or until the frittata is cooked through, to make the rocket pesto

Combine the rockets and rapeseed oil with seasoning, the pine nuts and the parmesan cheese in a food processor and once smooth spoon a good dollop over the frittata before serving.