Name: Chorizo, pumpkin and feta frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 2
Ingredients: 1 tablespoon vegetable or olive oil; 1 small red onion, halved, cut into thin wedges; 1 clove garlic, crushed; 1 tablespoon chopped sage; 2 chorizo, thinly sliced; 1 medium zucchini, thinly sliced; 400 gram pumpkin, peeled, thinly sliced; 100 gram feta, crumbled; 6 eggs, at room temperature; 1/3 cup milk

Ingredients

1 tablespoon vegetable or olive oil

1 small red onion, halved, cut into thin wedges

1 clove garlic, crushed

1 tablespoon chopped sage

2 chorizo, thinly sliced

1 medium zucchini, thinly sliced

400 gram pumpkin, peeled, thinly sliced

100 gram feta, crumbled

6 eggs, at room temperature

1/3 cup milk

Method

1.Heat oil in a 20cm (base measurement) frying pan over moderate heat. Add onion, garlic and sage; cook, stirring, 5 minutes or until soft. Transfer to a heatproof bowl.

2.Add chorizo to pan; cook, stirring, 3 minutes or until browned. Transfer to bowl. Add zucchini; cook, stirring, 1 minute or until just soft. Add to bowl.

3.Add pumpkin to pan; cook, stirring, 5 minutes or until lightly browned and just soft. Remove from heat.

4.Preheat an oven-grill to high. Return zucchini, chorizo and onion to pan with pumpkin. Stir to combine. Top with feta.

5.In a medium jug, whisk eggs and milk; season. Pour over vegetable mixture in pan. Place pan over moderately low heat; cook 4-5 minutes, or until just set. Place pan under grill; cook further 4-5 minutes, or browned and just set. Stand for 5 minutes. Serve.