Tomato and Chorizo Frittata

Ingredients

• 1/2 jar Ballymaloe 100 Recipe Sauce
• 6 large eggs
• 50 ml milk
• 100 g chorizo (sliced or diced)
• 1 small red pepper (diced)
• 50 g grated cheddar or mozzarella
• Sea salt and ground black pepper

Method

1. Prep: Preheat the oven to 200°C (180°C fan). Dice the pepper and chorizo.
2. Heat a non-stick oven-safe pan over medium heat. Fry the chorizo until it has released its oil. Once crisp, remove the chorizo from the pan and set aside.
3. In the same pan, cook the diced pepper for 5 minutes, until slightly softened.
4. Spoon the Ballymaloe 100 Recipe Sauce into the pan and stir to warm through. Add the chorizo back to the pan too.
5. Whisk the eggs and milk in a jug with a little salt and pepper.
6. Pour the eggs into the pan, over the pepper and chorizo. Tilt the pan slightly to ensure the eggs can spread evenly. Sprinkle the cheese on top.
7. Let the bottom set over medium heat for 3-4 minutes.
8. Take the pan off the hob and transfer it to the preheated oven. Bake in there for 8-10 minutes, until set on top and golden.

Cut the frittata into slices. Enjoy it cold as part of a picnic spread or serve it warm as a delicious and nutritious side with roasted baby potatoes and some green salad.