Green bean and chorizo ​​frittata with pecorino cheese

This recipe arises from the need to do more attractive to children la bean frittata greens that we recently prepared on these pages. The idea was to find an ingredient that, in addition to camouflaging the flavor of the beans, to add color to this frittata.

The solution you can imagine what it was; incorporate chorizo. A resounding success! The little ones ate it without question and the older ones who were more reluctant to vegetables were delighted with the change. If I like these Italian tortillas for something, it is because of the many possibilities they offer us.

Ingredients

• 1/2 onion
• 100 g. cooked green beans
• Chopped chorizo
• 4 eggs (L)
• 50 ml. milk
• 20 g. cured sheep cheese
• Olive oil
• Sal Island
• Pepper

Crafting

We chop the onion Very fine. Sauté it in a medium frying pan with a drizzle of oil until it changes color and is tender.

So, we add the green beans and the chorizo. We skip the set until the chorizo ​​releases a little fat. We remove the filling and reserve the filling in a bowl.

We beat the eggs with milk.

We preheat the oven in grill format at 190º.

In the same frying pan, greased with a little oil from which we have used to fry the filling, we pour the mixture of eggs and milk. We let it set the bottom.

Then, we add the filling and we distribute it evenly.

Let it set on the fire for a few minutes, until the edges are settled.

We distribute the cheese above and we take the pan to the oven to finish curdling the frittata.

We take out and we turn around in a dish.

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