Chorizo, tomato and broad beans omelette
18 Jun 2022
Prep Time
5 minutes
Cook Time
15 minutes
Total Time
20 minutes
Background
This super easy chorizo, tomato and broad beans omelette is perfect for weekend lunches, brunches, picnics and trips. I used spicy Chorizo which gave it a real kick, and served it wrapped in tortilla with green salad. You could cut them into squares and serve them as nibbles too.
Ingredients
- 5 eggs
- 50g chorizo
- 1 cup broad beans
- About 10 cherry tomatoes on vine
- Fresh Parsley leaves
Instructions
- Lightly whisk the eggs in a small bowl with a pinch salt and pepper.
- Thinly slice the chorizo. Cut the tomatoes in half.
- Heat the oil a non-stick frying pan and gently fry the chorizo pieces over medium-low heat, until the sausage has released its fat. Add the tomatoes and broad beans, put a lid on, and cook for a couple of minutes over low heat, until tender.
- Pour in the egg mixture, letting it spread out evenly.
- Put a lid on and cook for about 10 minutes over low heat, until the surface has set.
- Slide the frittata onto a plate, scatter some parsley leaves on top, then cut it into wedges and serve immediately.
- Alternatively, let it cool completely and cut it into squares.
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