Seasonal
Spring frittata with crispy chorizo
45 MINUTES | SERVES 4 | EASY | LC
olive oil 1 tbsp, plus a drizzle
onion ½, finely chopped
asparagus 250g, trimmed and cut into 6cm pieces
frozen peas 100g
frozen broad beans 100g
eggs 8, beaten
spinach 2 large handfuls
dill a handful, chopped
flat-leaf parsley a handful, chopped
parmesan a handful, finely grated
mini cooking chorizo sausages 190g, halved lengthways
garlic 1 clove, thinly sliced
sherry vinegar 2 tbsp
• Heat the grill to high. Heat 1 tbsp of olive oil in a 28cm non-stick ovenproof frying pan over a medium heat and cook the onion with a pinch of seasoning for 5 minutes or until beginning to soften, then add the asparagus and cook for another 5 minutes. Stir in
