Printable Recipe
Prep time: 15 minutes
Cook/bake time: 20 minutes
Serves 2-4
Ingredients:
Filling:
splash or 2 of extra virgin olive oil (mine is distributed by Tuscan Olive Oil at the market)
3 young leeks, thinly sliced
large handful of cremini mushrooms, thinly sliced
2 fully cooked chorizo sausages, sliced in coins (these are from Getaway Farm Butchers & grilled on the bbq)
1/2 long sweet red pepper, seeded & sliced (not from the market - too early in the season)
1-2 handfuls of baby spinach leaves
Frittata mix:
5 large eggs
2 tbsp fresh herbs (mine from pots on my window sill - all purchased at the market) this time: basil, oregano, thyme & chives
freshly grated salty, firm cheese (I used Manchego - one of only 2 ingredients NOT from the market, but my fave to make it more "Spanish")
1/2-1 tsp crushed aleppo pepper (this from Epices de Cru over at the Historic Market)
Directions:
1. Preheat oven to 400F/200C and heat up the cast iron skillet over medium high heat.
2. Combine the eggs, grated cheese, herbs and Aleppo pepper in a bowl and set aside.
3. Add olive oil to the hot skillet and as it starts to smoke add the leeks and mushrooms. Cook until they start to brown and then add the sausages and peppers. Toss and cook for a minute or two and add the spinach. Toss well until spinach wilts (2 minutes or so). Pour egg mixture over the filling and gently stir to incorporate the eggs in the filling mixture. Allow to set for a couple of minutes, but still be moist in the center of the pan.
4. Transfer to the hot oven and bake for 15 minutes or until puffy and firm.
Cut into wedges and serve hot or at room temperature. My Honey loves leftovers straight from the fridge the next morning.
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