Chorizo adds spicy flavour to this speedy frittata.
Ingredients
- 500g pkt frozen broad beans
- 2 chorizo sausages, thickly sliced
- 2 red washed potatoes, thinly sliced
- 1 large leek, thickly sliced
- 6 eggs
- 1/2 cup thickened cream
- 120g baby rocket leaves
- 1 lemon, zested, juiced
- 2 tablespoons Coles Brand Australian Extra Virgin Olive Oil
Method
- Step 1Cook the beans in a large saucepan of boiling water for 5 mins. Rinse under cold water. Drain. Peel. Place in a bowl.
- Step 2Preheat grill on medium. Heat a 20cm non-stick frying pan over high heat. Cook chorizo, in batches, turning, for 2 mins or until golden. Use a slotted spoon to transfer to a bowl. Reduce heat to medium. Cook potato, in batches, for 2 mins each side or until golden and tender. Transfer to a plate. Cook leek, stirring, for 2-3 mins or until tender. Transfer to a bowl.
- Step 3Whisk eggs and cream in a large bowl. Season. Layer the chorizo, potato and leek in the pan. Reduce heat to medium-low. Pour over egg mixture. Cook for 5 mins or until golden underneath and almost set. Cook under grill for 5 mins or until golden and cooked through. Remove from heat.
- Step 4Add rocket and lemon zest to beans. Combine lemon juice and oil in a jug. Drizzle over salad and toss to coat. Serve with frittata.
- High fibre
- Low carb
- Lower gi
Nutrition
2748 kj
Energy
43.5g
Fat Total
16.5g
Saturated Fat
11.5g
Fibre
35.1g
Protein
811mg
Sodium
26.8g
Carbs (sugar)
26.8g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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