A colourful, golden frittata is born when you make this recipe.
4 eggs
100g chorizo, sliced
100g peas
60g mozzarella cheese, ripped into pieces
Preheat the grill. In a bowl, whisk the eggs with a pinch of sea salt and pepper until you can no longer seeany traces of egg white. In a nonstick frying pan, cook the chorizo until golden, 3 to 4 minutes. Add the peas and cook in the chorizo oil for a few minutes. Season well with sea salt and pepper. Pour the egg over the peas and chorizo and cook for a few minutes or until the eggs are starting to set around the sides of the pan. Dot the mozzarella over the top of the frittata. Put the pan under the grill and cook until the frittata has set on top and the mozzarella has melted. Serve hot from the pan.
