GRANDPARENTS DAY MAGAZINE
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Food, food, food

Chorizo and pea frittata

Just four ingredients creates a fabulous dish for breakfast, brunch or lunch. And it's all ready in just 15 minutes. Serve with a baby spinach and grated carrot salad and you have a healthy start to the day.
​Serves 4
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INGREDIENTS​:
  • 6 eggs
  • 100g chorizo
  • ¼ cup peas
  • 60g mozzarella cheese ripped into pieces
DIRECTIONS:
  1. Preheat the grill.
  2. In a bowl, whisk the eggs with a pinch of sea salt and cracked pepper until you can no longer see any traces of egg white, 2 minutes.
  3. In a non-stick frying pan, cook the chorizo until golden, 3 to 4 minutes.
  4. Add the peas and cook in the chorizo oil for a few minutes. Season with cracked pepper.
  5. Pour the egg over the peas and chorizo and cook for a few minutes or until the eggs are starting to set around the sides of the pan.
  6. Dot the mozzarella over the top of the frittata.
  7. Put the pan under the grill and cook until the frittata has set on top and the mozzarella has melted.
  8. Serve hot from the pan.
​
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  • IN THIS ISSUE
    • Luxury good of the Silk Road
    • The spread of invention
    • Wildlife of the Tea Horse Road
    • History of the Tea Horse Road
    • Silk Road ships
    • Wu who?
    • The rituals of the Southern Silk Road
    • In your corner
    • Ambient Menu
  • FOOD
  • LIFESTYLE
    • TRAVEL
    • Craft Corner
    • BOOKENDS
    • GARDENING >
      • Flora of Yunnan
  • CONTACT US
    • SUPPORT SERVICES