Week 4 Chorizo & Leek Frittata
SERVES 4 PREP 5 minutes
COOK 25 minutes COST $3.45 a serve NUTRITION 1988kJ; 22g fat (7g sat); 15g protein; 29g carbohydrate;
8g fibre a serve
2 teaspoons vegetable or olive oil 1 leek, pale section only, thinly sliced 1 cured chorizo sausage,
8 eggs, at room temperature
2/3 cup reduced-fat cream
¾ cup reduced-fat grated tasty cheese 2 teaspoons chopped thyme 2 tablespoons freshly grated
1 Preheat oven to 200ºC/180ºC fan-forced. Grease and line a 26cm x 16cm (base measurement) slice pan, extending paper at long sides for handles. Cut the zucchini in half lengthwise, then cut into long, thin strips.
2 Heat oil in a large frying pan over moderate heat. Add leek and sausage; cook and stir for 5 minutes or until leek is soft. Cool slightly.
3 Whisk eggs, cream, tasty cheese and thyme in a large bowl. Stir in leek mixture. Pour mixture into prepared pan. Arrange the zucchini strips over top of egg mixture; sprinkle with parmesan. Bake for 20 minutes or until just set at centre.