Kale And Chorizo Frittatas
Makes 9 | Prep 25 mins | Cook 25 mins
Kale And Chorizo
Frittatas
Ingredients
·
200g bunch curly kale
·
1 x 130g chorizo, chopped
·
8 eggs, lightly beaten
·
2/3 cup coarsely grated tasty cheese
·
1/3 cup pure cream
·
1/3 cup chargrilled capsicum strips, drained, finely chopped
·
Salt and pepper, to taste
·
100g fresh ricotta, crumbled
·
Mixed salad leaves, to serve
Recipe
1.
Preheat oven to moderate (180°C fan- forced). Grease 9 holes of a
12-hole muffin pan.
Preheat oven to
moderate (180°C fan- forced). Grease 9 holes of a 12-hole muffin pan.
2. Remove leaves
from kale. Discard stems. Wash leaves well, drain and pat dry with absorbent
kitchen paper. Tear into small pieces.
3. Heat a large,
greased non-stick frying pan over a medium to high heat. Add chorizo. Cook,
stirring occasionally, for about 3-4 minutes, or until golden brown. Drain on
absorbent kitchen paper.
4. Add kale to same
hot pan. Cook, stirring, for about 3 minutes, or until wilted. Transfer to a
large bowl. Cool slightly.
5. Add eggs,
cheese, cream, capsicum and chorizo to the kale. Season with salt and pepper.
Stir to combine. Divide evenly among prepared pan holes. Sprinkle with ricotta.
6. Cook in oven for
about 20-25 minutes, or until egg mixture is set. Stand 10 minutes in pan then
turn onto a wire rack.
7. Serve warm or at
room temperature with mixed salad leaves.
