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Chickpea, Spinach, and Chorizo Frittata - Serves 6
Ingredients:
1 small onion
2 cloves of garlic
olive oil
1 roasted red pepper
150 grams of chorizo
200 grams of cooked chickpeas
1 teaspoon paprika
2 big handfuls spinach
5 eggs, beaten
salt
Procedure:
Finely chop the onion and garlic and saute in a frying pan in the olive oil until soft and fragrant. Dice the red pepper and chorizo into chickpea-sized chunks and add to the pan with the chickpeas and paprika. Saute everything together until the orangey paprika oils run from the chorizo. Add the spinach and keep stirring until it wilts and everything starts to blend together in the pan. Add the eggs and stir gently to incorporate the eggs into the whole mixture, then allow to set over a medium heat. Preheat the grill, then slide the whole pan under the grill to set the top of the fritatta, it will only take a minute or two to become light gold and puffy. Remove from the grill, gently loosen from the edge of the frying pan with a knife then place a large plate over the pan and invert the fritatta onto it. Then place another plate on top and invert once again so the glossy grilled top of the fritatta is on view. Sprinkle with a little sea salt. Allow to cool slightly, before slicing into wedges. Serve hot or room temperature as a snack or with a salad.
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Click Here: https://www.facebook.com/groups/1509871545917026/
Order Skinny Fiber today, as Swimsuit season is just around the corner!http://tryskinnyfiber2lose.TheSFDifference.com
Courtesy of food52.com
Chickpea, Spinach, and Chorizo Frittata - Serves 6
Ingredients:
1 small onion
2 cloves of garlic
olive oil
1 roasted red pepper
150 grams of chorizo
200 grams of cooked chickpeas
1 teaspoon paprika
2 big handfuls spinach
5 eggs, beaten
salt
Procedure:
Finely chop the onion and garlic and saute in a frying pan in the olive oil until soft and fragrant. Dice the red pepper and chorizo into chickpea-sized chunks and add to the pan with the chickpeas and paprika. Saute everything together until the orangey paprika oils run from the chorizo. Add the spinach and keep stirring until it wilts and everything starts to blend together in the pan. Add the eggs and stir gently to incorporate the eggs into the whole mixture, then allow to set over a medium heat. Preheat the grill, then slide the whole pan under the grill to set the top of the fritatta, it will only take a minute or two to become light gold and puffy. Remove from the grill, gently loosen from the edge of the frying pan with a knife then place a large plate over the pan and invert the fritatta onto it. Then place another plate on top and invert once again so the glossy grilled top of the fritatta is on view. Sprinkle with a little sea salt. Allow to cool slightly, before slicing into wedges. Serve hot or room temperature as a snack or with a salad.
Love Recipes?
Click Here: https://www.facebook.com/groups/1509871545917026/
Order Skinny Fiber today, as Swimsuit season is just around the corner!http://tryskinnyfiber2lose.TheSFDifference.com
Courtesy of food52.com
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