• 20 ml (4 tsp) olive oil

• 150-200 g chorizo or any other spicy cured sausage, diced

• 150 g broccoli, cut into florets

• A handful baby spinach leaves

• 8 eggs, beaten

• Salt and black pepper to taste

• 1 x 100 g Indezi River Creamery Caprini (soft goat’s milk cheese), spicy cajun blend, sliced

• Black pepper and fresh Italian parsley leaves for garnish

Instructions

1. Heat half the oil in a frying pan over a medium temperature and fry sausage for a few minutes or until aromatic. Remember the sausage is quite fatty so oil may not even be necessary. Don’t fry the chorizo too far, as it will become ‘tough’.
2. Add broccoli and fry for a few more minutes until just cooked, but still bright green in colour. Stir in the spinach leaves.
3. Beat eggs together and season to taste. Add the remaining oil to the pan and stir through.
4. Pour eggs over evenly, but don’t stir. Reduce heat slightly. Add goat’s cheese slices on top.
5. Allow egg to set and lift cooked egg around the edges with an egg lifter, to allow the raw egg to run in underneath the cooked layer. Continue this process until most of the egg has set, but don’t stir the mixture.
6. Cover with a lid for a few minutes or until the egg is just set on top.
7. Garnish with pepper and parsley and serve warm with a light seasonal salad.

Tips:

1. Any veggies of your choice can be used for this frittata. If the veggies have lots of liquid, like mushrooms or tomatoes, first sauté them for a few minutes, like the broccoli, otherwise it could draw water once the egg is added.
2. Replace the spicy cajun blend soft goat’s milk cheese in this recipe for Indezi River Creamery Caprini with aromatic garlic & herb or with cracked black pepper.