Chorizo, Spinach And Ricotta frittata

Serves 2.


  • 2 chorizo, sliced
  • 1 tablespoon sage leaves
  • 80g baby spinach leaves
  • 4 eggs, lightly beaten
  • 1 cup (250ml) single (pouring) cream
  • sea salt and cracked black pepper
  • 150g ricotta
  • buttered toast, to serve


  1. Heat a 22cm non-stick frying pan over medium-high heat.
  2. Add the chorizo and sage and cook for 4–5 minutes or until chorizo is golden and crisp.
  3. Add the spinach and toss until wilted.
  4. Whisk together the eggs, cream, salt and pepper and pour into the pan.
  5. Place spoonfuls of ricotta around the pan, reduce heat to low and cook for 3 minutes.
  6. Place the frittata under a preheated hot grill and cook for 2 minutes or until frittata is just set and golden.
  7. Serve with thick slices of hot buttered toast.