This is delicious Frittata with a twist. I love Chorizos and they just add that little bit of punch to the Frittata served with a salad it is perfect for summer days!
Method
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Preheat oven to 180 degrees.
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Slice the Chorizos into thick slices then dice each slice into quarters. Remove pumpkin skin and seeds and dice into 2 cm cubes. Pour olive oil into a pie dish, place Chorizos and pumpkin pieces into dish and toss to lightly cover oil. Season with salt and pepper and bake for 30 minutes.
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Remove Chorizos and pumpkin from oven and mix through onion jam, feta and baby spinach. Mix eggs and cream in bowl and lightly whisk, pour into pie dish and bake for 20-25 minutes. Serve with salad greens and drizzle with more onion jam (optional).
Recipe Hints and Tips:
- Chorizo and Feta Frittata is suitable for freezing for up to 3 months or keep refrigerated in an air tight container for up to 4 days.
