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This really is a breakfast of champions. Packed with the flavours of Spain, nice and filling, and gluten-free. The most important ingredient in this recipe is the sausages, so make sure you buy the best possible fresh chorizo sausages as it will make all the difference to the finished product.
450 grams good quality fresh chorizo sausages (try L’Authentique)
1 onion, thinly sliced
1 garlic clove, minced
6 free-range eggs
salt and pepper
70 grams freshly grated Parmesan cheese
handful of chopped Italian flat-leaf parsley
2 tablespoons cream
100 grams bocconcini (small balls of fresh mozzarella)
24cm non-stick frying pan
Place a tablespoon of olive oil in the non-stick frying pan over low – medium heat. Add the onion and garlic and sauté for 5-6 minutes. Remove to a bowl and set aside.
Slash each sausage with a sharp knife and remove the casings. Break up the sausage meat and shape into rough walnut-sized balls. Increase the frying pan heat to medium-high and brown the sausage meat all over.
Preheat your oven grill to high.
In a bowl, whisk together the eggs, cream a pinch each of salt and pepper, 50 grams of the Parmesan and the chopped parsley.
Once the meatballs are nice and brown, reduce to a low-medium heat then return the onion and fennel to the pan. Add the egg mixture, making sure it fills the pan right the way around, then tear up the bocconcini and dot throughout the frittata.
Cook for 4-5 minutes, then sprinkle with the remaining Parmesan and place under the grill for a further 4-5 minutes or until the frittata is golden brown and the egg is cooked.
Slide out of the pan onto a board or platter and serve warm with hot coffee and toasted bread.