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Chorizo and sprouting broccoli frittata

Published: 31 Mar 13
Updated: 18 Mar 24

Make the most of that bit of smokey chorizo, add sprouting broccoli and eggs and you’ve got a frittata (or Spanish omelette) for a quick and simple midweek dinner.

Easy
April 2013

Test kitchen approved

Serves 4
Takes 15 minutes to make, 10 minutes to cook

Make the most of that bit of smokey chorizo, add sprouting broccoli and eggs and you’ve got a frittata (or Spanish omelette) for a quick and simple midweek dinner.

Nutrition: per serving

Calories: 444kcals
Fat: 35.5g (15.4g saturated)
Protein: 29g
Carbohydrates: 3.1g (2.6g sugars)
Fibre: 2.6g
Salt: 1.4g

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Ingredients

200g cooking chorizo
1 garlic clove, crushed
8 stalks of trimmed sprouting broccoli
6 large free-range eggs
50ml double cream
50g grated gruyère

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Method

Remove the skin from the chorizo and crumble the meat into a hot, lightly oiled frying pan. Fry over a medium heat until crisp, adding the garlic clove for the last 30-40 seconds (be careful it doesn’t burn).
Blanch the sprouting broccoli in a pan of boiling water for 2 minutes, then drain and set aside.
Preheat the grill to medium. Whisk the eggs, double cream and 50g grated gruyère. Season.

Layer an ovenproof frying pan, greased with butter, with the sprouting broccoli. Pour over the egg mixture, scatter with chorizo and cook gently for 3-4 minutes until almost set. Finish off under the grill until golden, then serve.