Description
We’re absolutely obsessed with Italian food and its rustic charm. This deconstructed frittata takes all those yummy flavours and gives them a laid-back, lazy Sunday morning twist.
Ingredients
Scale
- 2 tbs Olive oil
- 50g Chorizo, diced in small cubes
- 6 Chat potatoes, thinly sliced into small rounds
- Salt and pepper, to taste
- 1/2 Red onion, cut into large wedges and layers separated1
- 1 Zucchini, grated
- 2 cloves Garlic, peeled and crushed
- 2 Eggs
- 1/2 cup Grated tasty cheese
- 1/4 cup Parsley, leaves picked
- Crusty bread, for serving
Instructions
Preheat oven to 230°C/210°C fan forced
- Heat the olive oil in the oven-safe pan (cast iron skillet or similar) on a medium-high heat until hot. Add the potatoes and season to taste. Cook, stirring occasionally for 10 to 12 minutes, or until crispy and tender.
- Add the chorizo and onion to the pan and cook, stirring occasionally, for 3 – 5 minutes or until softened. Add the zucchini and garlic and cook, stirring frequently, for 1-2 minutes or until just tender. Season then remove from heat. (Transfer vegetables to a baking dish if your pan is not oven safe)
- Use a spoon to create a well for each egg in the centre of the vegetables. Carefully crack an egg into each well. Season and top with the cheese. Bake for 6-8 minutes or until the egg whites are set and the yolks are cooked to your liking. Remove from the oven.
- Top with parsley and serve with crusty bread.
- Prep Time: 10
- Cook Time: 25
- Category: Breakfast
- Method: Baked
- Cuisine: Italian
