So I’ve realised that one of the most fundamental components of being a blogger is actually writing a blog! Who would have thunk right?

Un-finishing things is something I actually have a long and tenuous history with. Started with the violin in primary school – two very musically unappealing weeks and I was done with that. This then spurred a short term love affair with the piano, followed by the flute, tennis, swimming – you name it, I’ve tried it for 5 minutes. Even writing a diary is something I could never commit too; looking over past entries they all started with “Dear Diary, sorry I haven’t written in a while…” One might even say that I am a professional un-finisher (I don’t know why they would, but they might).

I don’t know whether it’s that I have a lack of discipline, or that I just get too easily distracted but I have to admit that my hiatus from my blog is not entirely out of character.

Here is a mantra that I need to adhere too (thanks Miyazaki):

The thing is, as much as I’ve been absent from my webpage, I’ve still been cooking like a mad woman. It’s the one thing in my life I’ve consistently never stopped – that has to mean something right? So in light of this revelation, I have decided to become a CHEF! I start a course in Commercial Cookery at William Angliss in the next few weeks and couldn’t be more excited to share my journey with you.

Anyway more excitement to come, but to tide us over here is a really quick, easy recipe I whipped up the other day that I think you will all enjoy:

ALL IN THE ONE PAN CHORIZO FRITTATA

INGREDIENTS:

• 8 eggs
• 1 chorizo sausage (sliced thinly)
• 1 spanish onion, chopped finely
• 2 cloves garlic, crushed
• A handful of cherry tomatoes
• A handful of baby spinach
• 1/2 cup chopped parsley
• 1/4 cup grated cheese (parmesan worked well)
• 1 tbs olive oil
• salt & pepper to taste

METHOD

1. First thing is first you want to brown off that chorizo and get it nice and crispy (I don’t even use oil for this as all the fat renders out of the meat). Once chorizo is brown, remove from pan and set aside.
2. Leaving that delicious chorizo fat in the pan you will then need to sautee your onions until they because nice and translucent. Once this occurs add your garlic and cook for a further 30-40 seconds (you don’t want your garlic to burn. Remove the onion and garlic mixture and add to the chorizo.
3. Next you want to vigorously whisk your eggs along with your parsley, cheese, salt and pepper (feel free to add some chilli here too if you like).
4. Now you want to add your olive oil to the pan and arrange your chorizo mix, spinach and tomatoes until their nicely distributed. Add your egg mix to the pan and fry for approx 5 minutes (don’t stir or shake the pan).
5. Finish your frittata off in the oven for appox 10 minutes to allow the top to brown and the tomatoes to cook all the way through.
6. Voila your done! Looks impressive but is super easy, goes nice with a side salad and a glass of sav blanc.

** To make this dish more vegetarian friendly I would sub out the chorizo with thyme buttered sauteed mushrooms, and maybe add some goats cheese right at the end **