Egg‑Based Spinach Frittata with Chorizo

Ingredients

• 9 large eggs
• 150 g chorizo, diced
• 1 bag spinach
• ½ cup onion, diced
• 2 tbsp olive oil
• ½ tsp salt
• ¼ tsp black pepper
• 1 tbsp fresh parsley, chopped(optional)

Instructions

1. 1

   Preheat oven to 190°C (375°F).

2. 2

   In an oven‑safe skillet, heat olive oil over medium heat; add onion and chorizo, cook until onion softens, 5 minutes.

3. 3

   Add spinach and cook until wilted, 2 minutes.

4. 4

   In a bowl, whisk eggs with salt and pepper.

5. 5

   Pour eggs over the chorizo‑spinach mixture; stir gently to combine.

6. 6

   Transfer skillet to oven and bake 20‑25 minutes until set and lightly golden.

7. 7

   Garnish with parsley and slice into thirds.