Pumpkin, Pea & Chorizo Frittata with Feta & Red Onion
2 tablespoons olive oil
1 small red onion, cut into 10 wedges
100g chorizo, angle sliced
½ cup field fare frozen peas
75g feta, roughly crumbled
1/2 cup grated Parmesan
Preheat oven to 180˚C (350˚F).
Chop pumpkin into large pieces, drizzle with 1 tablespoon of olive oil and season with salt and pepper.
Roast 30 minutes until cooked, and once cooled a little chop further into 3cm pieces.
Heat remaining oil in a 24cm frying pan and fry onion and chorizo on a medium heat for 10 minutes. Preheat grill.
Whisk eggs with half of the Parmesan and add to pan, season well with salt and pepper.
Cook 2 minutes then add pumpkin, peas and feta and sprinkle with remaining Parmesan.
Cook around 10 minutes until almost cooked through, and finish off under the grill/broiler.
Sit for 5 minutes before cutting into quarters to serve with a simple green salad and a little tomato chutney.
Serves 4 for lunch or 2 for dinner.
Many thanks to www.stuckinthekitchen.com for this Recipe