Ramanda's Chorizo & Chicken Frittata

I love egg dishes....in fact this is our second second frittata on this blog. The Frittata Primavera was a hit with you guys, so here is another creation of ours. The secret of egg dishes is to cook them possibly covered and on a low heat. We used spicy dry cured Chorizo Casero and fresh chicken breast in this dish which turned out to be delicious. Give this a go...this what you will need...

• 6 eggs, beaten
• 200g dry cured chorizo sausage, casing removed and diced
• 1 chicken breast, cut in half lengthwise
• 1 green pepper. finely diced
• Ground black pepper, to taste
• Pinch of dried marjoram
• Fresh chives, snipped
• 4 cherry tomatoes, diced
• Olive oil

Method

1. Start by seasoning the chicken breast with olive oil and ground black pepper and grill under a medium grill until cooked. When cooked, dice into small pieces. Set aside.
2. Preheat a large empty non-stick 28cm frying pan, when hot enough, add the chorizo and green pepper and cover. Cook for about 5-10 minutes on a medium heat until the pepper is soft and the chorizo has a nice deep red colour.
3. Add the chives, marjoram, tomatoes and chicken breast, stir well and add the beaten eggs slowly so you can cover all of the pan.
4. Cook covered on a low heat for about 10 minutes. When done, slowly slice onto a plate and serve.
5. If the top of the frittata is still a little runny, pop under a hot grill for a couple of minutes.

Enjoy!!
R&A