I had some ricotta left over from the Cannelloni I made at the weekend and after asking my followers on Facebook and Twitter for recipe suggestions (always better and more entertaining than looking through recipe books), I concocted this beaut of a recipe. The ricotta gives it a wonderful lightness, although thanks to the chorizo's meatiness you certainly feel like you've had a meal. If you didn't have any fresh thyme, you could try rosemary....or even a tsp of dried mixed herbs would be fine! Enjoy!
Whilst I have got your attention I may as well also gently remind you that voting in the Mad Blog Awards is open for two more weeks. Jam and Clotted Cream is one of the finalists in the category of best food blog (I'm at number 5)! Please do go and vote.
CHORIZO, RICOTTA AND THYME FRITTATA
| Serves: 4 | Prep Time: 10 Minutes | Cook Time: 10 Minutes | Total Time: 20 Minutes |
Ingredients:
- Glug of garlic oil
- 1 onion
- 2 fresh chorizo sausages, cut into pieces
- Sprig of Thyme,
- 6 eggs, beaten
- Splash of milk
- 150g Ricotta
- Salt and Pepper
- Small handful of chopped parsley
Instructions:
- Step 1: Preheat the grill. Fry the onion in the garlic oil until softened in a medium frying pan. Turn up the heat and add the chorizo, fry until cooked. Add the thyme leaves making sure they don't burn.
- Step 2: In a jug whisk together the eggs, milk, salt and pepper then pour into the frying pan.
- Step 3: Dollop spoons of ricotta over the frittata and let it cook for 7 minutes. Transfer to the grill for a minute until top is just set
- Step 4: Turn out onto board and cut into 4 large wedges. Serve with a green salad and bread.
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