Categories: eggs,Pasta,Tasty Soup

Chorizo and corn frittata

February 20th, 2012
    Ingredients
  • 70g dried macaroni pasta
  • 4 eggs
  • 1 chorizo sausage, halved lengthways, thinly sliced
  • 1 zucchini, coarsely grated
  • 145g (1 cup) frozen sweet corn kernels, thawed
  • 2 tbs chopped fresh continental parsley
  • 100g reduced-fat cheddar, coarsely grated
  • Baby rocket leaves, to serve
  • Crusty bread, to serve

Method
Cook the pasta in a large saucepan of salted boiling water following packet directions or until al dente. Drain. Whisk the eggs in a bowl and season to taste with salt and pepper.
Preheat grill on medium. Heat a medium non-stick frying pan over medium-high heat. Add the chorizo and bake for 3 minutes or until golden. Add the pasta, zucchini, corn and parsley. Stir to combine. Pour in the egg and shake the pan to evenly distribute. Cook for 2 minutes or until frittata is set around the edge but still runny in the centre.
Top with cheddar. Cook under grill for 6 minutes or until set and golden. Set aside in the pan for 2 minutes to stand. Top with rocket. Serve with bread.


via: tastysoup.info

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