1tsp olive oil, plus extra for greasing
½ red onion, finely chopped
1 courgette, diced
75g chorizo, thinly sliced
5 medium eggs
75ml double cream
25g Parmesan, grated
Salt and freshly ground black pepper
50g feta, crumbled
1 Preheat the oven to 180°C (fan 160°C/gas 4). Grease a 6-hole muffin tin.
2 Heat the oil in a frying pan over a medium heat and fry the onion and courgette, stirring often, for 5min or until tender. Add the chorizo and fry for 2min.
3 Divide the mixture between the prepared muffin tin holes. Beat the eggs, double cream, Parmesan and some salt and pepper together in a jug. Divide the egg mixture equally between the muffin tin holes and crumble over the feta.
4 Bake for 25min or until the frittatas are golden and set. Cool in the tin for 5min, then transfer to a plate or rack. Serve warm or cold, with salad if liked.
These frittatas keep in the fridge for up to three days in an airtight container. You can reheat in the microwave if liked, but they are also delicious cold, making them a great packed lunch option.