Spring might be a month away, but with a distinct nip in the air, nothing beats a comforting slice of frittata to hit the spot – and it’s healthy too.
Chorizo, Kale and Apple Frittata
- 1 tbsp extra virgin olive oil
- 1 chorizo, thinly sliced
- 1 small red onion, thinly sliced into rounds
- 1 red apple, cut into thin wedges
- 100g kale leaves or baby kale, thinly sliced
- 9 eggs
- 60ml (1/4 cup) reduced-fat milk
Heat oil in non-stick ovenproof frying pan over medium heat. Add chorizo. Cook, stirring, for 1 minute or until golden. Add onion. Cook, stirring, for 3 minutes or until soft. Transfer to bowl. Reserve oil in pan. Cook apple, turning, for 4 minutes or until golden. Transfer to bowl. Add kale. Cook, stirring, for 1 minute or until wilted. Season.
Preheat grill to high. Whisk eggs and milk together in a large bowl. Return 3/4 of chorizo mixture to pan, stir to combine. Pour egg mixture over chorizo mixture. Shake pan to distribute evenly. Arrange apple and remaining chorizo mixture over top. Cook, shaking pan occasionally for 8 minutes or until almost set. Grill, rotating pan occasionally, for 2-3 minutes or until golden and set. Cut into wedges.