Chorizo & Potato Frittata with Green Bean Salad

Feb detox starts today so last night I made sure the fridge was clear of any banned items – including 2 chorizo!

Chorizo & Potato Frittata

~ 3 medium sized potatoes (about 100g each), peeled, cubed into 3cm chunks and par boiled
~ 2 chorizo, halved lengthways and then sliced
~ 7 eggs
~ 1/4 cup milk
~ dash cream
~ handful flat leaf parsley, chopped
~ salt and pepper
~ 1/2 large red capsicum, sliced

After draining the par boiled potatoes, add them to a heated pan along with the chorizo and cook for 5 minutes, until the chorizo is sizzling

Beat the eggs, milk, cream, parsley, salt and pepper in a jug/bowl and add to the pan
Reduce the heat to low and sprinkle the capsicum on the top
Cover the pan and cook for around 12 minutes until set
Heat the grill and place pan under the grill for about 5 minutes, until golden and crispy
Allow to cool before slicing – serve with salad or veges.

Bean Salad

Blanch a large handful of green beans (trimmed) in a pot of boiling water for 1-2 mins (no longer or they will go soggy)
Drain and place in a serving bowl

DRESSING:
Combine the following in a jug/bowl and spoon over the top of the hot beans:
~  1 tsp dijon mustard
~ 3 tsp white wine vinegar
~  3 tbsp olive oil

Top with toasted flaked almonds

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