Description
This frittata is just fantastic! It’s super easy, it’s gluten-free, low carb, perfect for meal prep and it’s a fantastic baked good to put in kids lunch boxes.
Ingredients
- 5 cups Raw Baby Spinach
- 1-¼ cup Diced Chorizo
- 7 Large Eggs
- ⅓ cups Milk
- Salt And Pepper
- 1 cup Sweet Potato, Cut Into Small Dices
- ¾ cups Grated Edam Cheese
Preparation
Preheat oven to 160ºC (320ºF).
Preheat a pot or pan over high heat, then add spinach. Keep stirring spinach. Once it’s completely wilted, transfer onto a sheet of kitchen paper in into a sieve over a bowl.
Get an ovenproof nonstick pan (preferably around 10 inches in diameter) and add chorizo. Start heating pan over medium-high heat. Let the fat render, and fry until chorizo is nice and crispy. Use a slotted spoon to transfer the chorizo onto a sheet of kitchen paper to drain (do not clean the pan or discard the chorizo fat in the pan).
Once spinach has cooled down, pick it up and spend a good minute squeezing out the liquid. Roughly chop spinach and set aside.
Whisk eggs and milk in a large bowl until well combined. Season egg mixture with a pinch of salt and pepper.
Put spinach, chorizo and sweet potato in the pan containing the chorizo fat, then mix. Sprinkle grated cheese on top. Start preheating pan over medium heat, then add egg mixture. Once the egg heats up a bit in the pan, transfer into the oven to bake for 20 minutes.
To check if frittata is cooked, stick a skewer or small knife in the middle. If it comes out clean, the frittata is cooked. Transfer into a platter or board and enjoy!
