Breakfast Frittata

5 from 1 vote

Prep Time: 10

Cook Time: 20

Resting Time: 5

Total Time: 35

Servings: Serves

Calories: 119kcal

Author: Chef Jack Ovens

Preheat oven to 190°c - 375°f on the grill (broil) setting.
Place a large ovenproof pan onto medium-high heat. Add in the olive oil, onion & garlic. Sauté for 3-4 minutes or until just soft & fragrant.
Add in the chorizo sausage, smoked paprika, ground cumin & season to taste. Sauté for 2 minutes to release the oils in the chorizo.
Add in the red bell pepper (capsicum) & chickpeas and continue to sauté for 5 minutes or until soft. Add in the baby spinach, mix & allow to wilt
Tip in the beaten eggs & (cream optional). Mix gently to combine & ensure all the ingredients are mixed into the egg. Cook until the eggs start to firm around the edges (about 2 minutes).
Place the pan into the preheated oven under the grill (broiler) & cook for 2-3 minutes or until cooked through, golden and fluffy. Remove, let cool for 5 minutes then run a spatula around the edges to lift it.
Carefully tip the frittata out of the pan onto a serving plate or chopping board. Slice into portions & garnish with flat-leaf parsley, snow pea sprouts & cracked black pepper & extra virgin olive oil. Serve hot, warm or cold. Dig in.