125 g (4.4 oz) hot Spanish chorizo, sliced
2 green onions, sliced (whites and greens separated)
2 roma tomatoes, deseeded and sliced
2 tbsp fresh parsley, chopped
6 eggs
1 red chili, chopped
Salt and pepper
Preheat oven to 375 degrees.
If you have an oven proof skillet use it, if not wrap some tinfoil around the handle of your skillet. I think non-stick works best.
Set your skillet over medium high heat with a drizzle of olive oil. Saute the chorizo and whites of onions for 2-3 minutes until the sausage is starting to brown. Add the tomato and parsley and saute another 1-2 minutes.
In a medium bowl, beat the eggs with the chili and season with salt and pepper. Pour the beaten egg mixture over everything in the pan and sprinkle with greens of onions. Turn the heat down to medium low and let cook for another 5-8 minutes until the bottom of your frittata sets. Then place it in the oven and bake for 10 minutes until the top of the frittata is set and your eggs are golden.
Remove from oven, cut into wedges and serve.
