One of those super easy lunches that leaves your tastebuds and your insides satisfied. I recently discovered Unearthed’s Chorizo de Leon. While it’s not organic, which would be ideal (hint hint, manufacturers and retailers…), the ingredients are nice and simple with no added sugar or sinister sounding extras. It tastes good too, although is more expensive than some now it’s no longer on special offer…
- 1 clove garlic. finely chopped
- 10cm cooked chorizo diced
- Half a medium courgette, diced
- 5 eggs
- Freshly ground black pepper
- Oil or butter for cooking
How it’s made
- Add chopped garlic and chorizo with a slurp of your preferred oil to a medium frying pan (one with a lid). Fry gently until red oil starts to emerge from the chorizo. Careful not to singe the garlic.
- Add the diced courgette to the pan and gently fry for 3-4 more minutes until courgette is tender but nowhere near soggy.
- Meanwhile break the eggs into a bowl, beat them somewhat unenthusiastically and season with black pepper.
- Stir the chorizo mix into the eggs then add extra oil to your frying pan before pouring the mixture back in.
- Cover and cook over a low heat until the frittata is set enough to either finish under a hot grill or if, like mine, your frying pan is too wimpy for a grill, you can turn it by slithering it precariously onto a plate. Then, with the aid of oven gloves, place the pan over the frittata and flip the whole lot in an ungainly manner… The end justifies the means.
- Eat it hot or slice it up, cool it and stick it in the fridge for an easy lunch on the go.
Plenty of protein and taste in here. I had mine with some cherry vine tomatoes.