4 Spring Onions

20g Butter

6 Eggs

60ml Skim Milk

3 Tomatoes (Sliced)

100g Grated Cheese (Gruyere, Emmental)

1/2 cup Pitted Kalamata Olives

1 Handful of Rocket Leaves

50g Chorizo (Thinly Sliced)

Method

Melt butter in 26cm round non-stick saute pan that has a lid. Saute spring onions and chorizo until onions are soft and chorizo is golden. Beat eggs with milk until just combined and then pour over spring onions. Distribute all other ingredients except rocket evenly over base of pan finishing with the tomato. Cover and cook over medium heat for about 20 minutes or the fritatta has set. Transfer fritatta to serving plate and top with rocket.

Serves 4-6

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