Tomato Chorizo And Goats Curd Frittata | Donna Hay
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Ingredients
- 1 tablespoon extra virgin olive oil
- 250g firm air-dried chorizo, cases removed and finely chopped
- 100g goat’s curd
- 3 heirloom tomatoes (350g), quartered
- 2 cups (50g) baby kale leaves
- 8 eggs
- 1 cup (250ml) single (pouring) cream
- 1 cup (80g) finely grated parmesan
- sea salt and cracked black pepper
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