Pepper and Chorizo Sausage Frittata

• 4 medium bell peppers, e.g. mix of red, yellow and orange
• 7 ounces whole chorizo sausage
• 1 large Spanish onion, sliced into thin wedges
• 2 large garlic cloves, thinly
• 1 bunch fresh basil or 1 bunch flat leaf parsley or 1 small coriander, roughly chopped
• 6 eggs, beaten
• salt & freshly ground black pepper

1. Halve, de-seed and roughly chop the peppers.
2. Remove the outer skin from the chorizo and chop it into small bite-sized pieces.
3. Put the chorizo in a large, non-stick frying pan and stir over a medium heat until the oil starts to run from the sausage.
4. Add the peppers, onion and garlic to the pan and stir fry over a brisk heat for a good 10-15 minutes until the peppers and onion are tender, deep golden brown and a bit sticky (it will look as though there is too much mixture at first but the vegetables do cook down).
5. Stir the chopped herbs into the beaten egg with plenty of salt and pepper then pour over the pepper mixture.
6. Tilt the pan a little to make sure the egg goes all over the pan.
7. Leave the pan over a moderate heat for 3-4 minutes until the egg is lightly set.
8. If there is still a little runny egg in the centre of the pan, pop it under a hot broiler for 1-2min.
9. Serve in thick wedges with garlic bread.

bell peppers, chorizo sausage, spanish onion, garlic, fresh basil, eggs, salt

Taken from www.food.com/recipe/pepper-and-chorizo-sausage-frittata-324155 (may not work)