Frittata – the quiche without the pastry – that’s how I like to think of it – all the good stuff without the extra calories!!! This is a nice combination of flavours, originally from an Australian Womens Weekly cook book with modifications!
Hints & Tips
- Make it on the day or the day before. Let it cool before slicing!
- Can be served as an entree or cut into smaller, bite sized pieces for a large gathering.
- GF, SF.
- Category: Baking & Roasting, Entree, Gluten Free, Pork, Sugar Free
Ingredients
- 8 Eggs
- 150 milliliters Cream
- 350 grams Chorizo Sausage, Thinly Sliced
- 2 Large Egg Tomatoes, Seeded and Thickly Sliced
- 100 grams Red Capsicum, Thinly Sliced
- 150 grams Gruyere Cheese, Grated Coarsely
Instructions
- Preheat oven to 180 degrees Celsius.
- Grease and line the base and sides of a 20cm square cake tin with baking paper.
- Whisk eggs and cream together in a small bowl.
- Cook chorizo in a small frying pan, stirring for about 5 minutes or until crisp. Drain on absorbent paper.
- In a bowl, mix the chorizo, tomato, capsicum, and cheese. Add the egg mixture and mix well.
- Pour into prepared tin. Cook, uncovered for 30 minutes or until frittata is set.
- Allow to cool before cutting.
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