Frittata

Serves 4 - 6

Ingredients

1/4 cup olive oil (divided), plus extra for greasing

1 red onion, thinly sliced

salt and black pepper

1 zucchini, sliced into thin rounds

3 chorizo or fresh Italian sausages, casings removed and diced small

1/3 cup sun-dried tomatoes, finely chopped

1/3 cup chopped basil

1/4 cup chopped parsley

4 oz chevre (fresh goat cheese), crumbled

1 (2 oz) bag plain potato chips, coarsely crushed

6 eggs, beaten

favourite condiment, to serve

Method

In a medium skillet over medium heat, heat 1 tablespoon oil, then add the onions and sauté for 3-5 minutes, until slightly cooked. Season with salt and pepper. Transfer to a bowl and set aside.

In the same skillet over medium heat, add another tablespoon of oil and the zucchini, and sauté for 3-4 moinutes, until slightly cooked. Season with salt and pepper. Transfer to a bowel and set aside.

In the same skillet over medium heat, add 2 more tablespoons of oil and the chorizo or Italian sausage and cook for 3-5 minutes, until slightly brown. (If using fresh sausage, cook until cooked through). Remove and set aside.

Preheat oven to 375°F. Use oil to grease a 12” round ovenproof pan (or use non-stick spray). Arrange the zucchini slices on the bottom, add the red onions, and spread out evenly. Scatter over the sausage, sun-dried tomatoes, basil, parsley and chevre. Sprinkle the potato chips on top, then slowly pour the beaten eggs into the entire pan, and lightly shake the pan to distribute the egg evenly. Bake for 35-40 minutes, until the eggs has set and the frittata has pulled away from the edges. Set aside for 10 minutes, until cooled.

To Serve

Turn the frittata onto a serving plate, cut into wedges, and serve.