Chorizo, asparagus and goat's cheese frittata
This is a simple summer recipe for a gluten free frittata. Low carb, high protein and so delicious - it's so easy to make on a hot day!
Servings: 4 people
Ingredients
- 100 g chopped chorizo
- 5-6 asparagus tips
- 5-6 tenderstem broccoli
- 2 handfuls spinach leaves
- 9 large large eggs
- 70 g soft goats' cheese (broken up into small chunks)
- 1 tsp virgin olive oil
Instructions
- Preheat the oven to 180'C. Meanwhile, add the chorizo and olive oil to a frying pan and fry on a high heat for 2-3 minutes, until the chorizo starts to crisp up a little.
- Slice the tenderstem and asparagus lengthways and add to the pan with the chorizo. Fry for an extra minute then remove from the heat.
- Add the eggs to a large measuring jug and mix well. Add the chorizo, asparagus and tenderstem, along with the spinach and goats' cheese. Mix well.
- Pour into a round silicone cake tin (or greased metal/ceramic tin) and make sure the filling is evenly distributed. Bake in the centre of the oven for around 15 minutes until the centre is cooked through.
- Remove from the oven and either eat or cool completely and refrigerate ready to eat cold. Will keep for a couple of days in the fridge.
Video
Nutrition
Serving: 1slice | Calories: 362kcal | Carbohydrates: 7g | Protein: 26g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 14g | Cholesterol: 449mg | Sodium: 595mg | Fiber: 3g | Sugar: 2g
