|300g new potatoes, scrubbed and halved if large|
|25g Benecol® Olive Spread|
|1 medium courgette, diced|
|50g chorizo sausage diced|
|3 eggs, beaten|
|1 tbsp snipped chives|
|salad to serve|
Courgette & chorizo frittata
Frittata is an egg-based dish similar to an omelette or quiche.
One serving contains 0.8g of your daily requirement of 1.5-3g of plant stanols.
- Bring a pan of water to the boil, add the potatoes and cook for 10-12 minutes until just tender. Drain and rinse in cold water. When cool enough to handle, slice.
- Place the Benecol® Olive Spread in a medium sized, grill proof frying pan and heat until sizzling. Add the courgettes and cook for 3-5 minutes until beginning to brown on all sides. Add the chorizo and cook for a further 2 minutes and then remove from heat.
- Preheat the grill to medium. Arrange the potatoes on top of the courgettes. Mix the chives into the egg with some black pepper and pour in the pan. Swirl so that the egg reaches the edges. Cook over a low heat for about 5 minutes until just set. Transfer to the grill and grill the top for 3-5 minutes until just coloured.
- Serve in wedges with some salad.