Chorizo and rapini and ricotta – oh my! This frittata is delicious, healthy, has a bit of a kick from the chorizo, and goes from countertop to tabletop in under 40 minutes. Added bonus? Lunch leftovers! Serve this deliciously easy dinner with fresh bread and a light mixed greens salad. Happy and healthy tummies all around!
CHORIZO FRITTATA WITH RAPINI, RICOTTA, & SAGE
1 cup milk
2 large links of Chorizo, casings removed
1/8 cup fresh Sage, chopped
About 2 cups Rapini, chopped
About 1 cup of Ricotta, used spoonfuls at a time
Salt & freshly cracked Pepper
Drizzle of EVOO, in pan
Cast iron pan, or one that can be used in oven
Lemon zest, for finishing
Turn convection oven on to 350`
Place into oven on middle rack, and cook until the frittata sets (doesn’t jiggle in the middle) and the edges are lightly browned, about 20 minutes or so. Remember that it continues to cook when you remove it from the oven, so don’t overcook.
To serve, zest a little Lemon on top, add a few cracks of pepper, and plate it with some fresh crusty bread and light mixed green salad. Easy peasy & delicious!
Mangiamo! Let’s eat!