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Breakfast, lunch or dinner, this is a great Donna Hay dish.


  • 2 chorizo, sliced

  • 1 tablespoon sage leaves

  • 80g baby spinach leaves

  • 4 eggs, lightly beaten

  • 1 cup (250ml) single (pouring) cream

  • sea salt and cracked black pepper

  • 150g ricotta

  • buttered toast, to serve


  • 1.

    Heat a 22cm non-stick frying pan over medium-high heat.

  • 2.

    Add the chorizo and sage and cook for 4–5 minutes or until chorizo is golden and crisp.

  • 3.

    Add the spinach and toss until wilted.

  • 4.

    Whisk together the eggs, cream, salt and pepper and pour into the pan.

  • 5.

    Place spoonfuls of ricotta around the pan, reduce heat to low and cook for 3 minutes.

  • 6.

    Place the frittata under a preheated hot grill and cook for 2 minutes or until frittata is just set and golden.

  • 7.

    Serve with thick slices of hot buttered toast.


Find out more about Donna Hay - fast, fresh, simple the show now.

Donna Hay – fast, fresh, simple, Harper Collins $39.99

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Posted by BB94Report
Great to make for the girls after golf.