There is something therapeutic about cooking a frittata. Once I have fried my base ingredients, on this occasion chorizo and mushrooms, I add the whisked eggs and let it simmer for 10-15 minutes. The slower the simmer, the better.
This frittata also has silverbeet and dollops of fresh ricotta. When the frittata is almost cooked, place it under a hot grill to give it a nice golden finish.
Mix up frittatas with a variety of ingredients. This one has roasted potatoes, pumpkin, italian sausage and feta.