Spinach, Mushroom & Chorizo Frittata


For those who think fruit is overrated

Summertime is around the corner and the warmer weather normally leads to lighter, fruiter-based breakfasts. But old habits die hard and if you can’t survive without having eggs in the morning, Spinach, Mushroom & Chorizo Frittata from Two Chubby Cubs is a great solution.

This recipe is 411 calories, so why not make it for a weekend brunch and stick to more ‘grab and go’ breakfasts during the week? I must say, I really enjoyed this indulgent, filling meal. Eggs, chorizo, mushrooms & spinach, sprinkled with parmesan and finished off under the grill. Oh yes!

For alternative suggestions, check out full English wraps, breakfast omelette burritos and full English breakfast quiche (also from Two Chubby Cubs) which are all weekend wonder dishes. Not sure what to do with any leftover chorizo? Try baked eggs with chorizo filling, baked fish with chorizo crust, chicken and chorizo risnotto, chorizo with butter beans, Southern-style jambalaya and/or all-in-one spicy pork and rice. That’s your lot, now be off with you!

Recipe: Spinach, Mushroom & Chorizo Frittata

Calories: 411 per serving

Serves: 1

Book: Two Chubby Cubs – Fast and Filling

Prep time: Approx 10 mins

Cooking time: Approx 15 mins

Ingredients:

  • 2 large eggs
  • 40ml milk
  • 40g chorizo (sliced)
  • 100g mushrooms (sliced)
  • 50g baby spinach
  • 10g Parmesan cheese (grated)

Cost per portion: Approx £2.29

Method:

Preheat the grill to medium-high.

Beat the eggs and milk together in a bowl and set aside.

Heat an 18cm frying pan over a medium heat and add the chorizo. Fry for a few minutes, then add the mushrooms. Cover the pan with a lid and cook until the mushrooms have softened, stirring occasionally.

Add the spinach to the pan and cook until wilted.

Add the egg mixture and cook until firm.

Sprinkle the Parmesan on top and transfer to the grill for a few minutes, until the cheese has browned.

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