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!
CHORIZO, RICOTTA AND THYME FRITTATA
Chorizo, Ricotta and Thyme Frittata
A chorizo, ricotta and thyme frittata recipe
prep time: 10 minscook time: 15 minstotal time: 25 mins
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 the 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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