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This frittata can be eaten hot or cold and makes a fantastic lunch or light bite.
Using eggs to carry the delicious flavours of the goats cheese and chorizo keeps costs down but doesn't compromise on taste. Impress your friends without breaking the bank using this easy recipe.
preheat the oven to 180°C.
dice the goats cheese and chorizo into bite size chunks.
peel and slice the red onion and fry in a pan with a little olive oil for a few minutes.
add the chorizo and stir until coloured.
crack and whisk the eggs into a bowl, stir in the chopped chives, seasoning and crumbled goats cheese.
whack in the onions and chorizo.
line a square cake tin with baking paper, so that plenty is left hanging out from opposite sides, then pour in the egg mixture.
put into the oven for about 25 minutes until it is set right through and golden on top.
toast the pine nuts and mix with the rocket and tomatoes.
allow the frittata to cool for 10 minutes once it is out the oven.
loosen around the edges and lift out onto a board.
slice into squares and enjoy with the rocket, pine nut and sun blushed tomato salad.