Chorizo Frittata

Turn on the grill. Wisk the eggs with the milk, adding salt and pepper to taste.

Without adding any oil and on a low heat, gently sweat the chorizo in a small 7" frying pan for 3-4 minutes.

Add the onion and garlic to the pan until the onions turn translucent. Add the peppers and fry until soft add the mushrooms and fry for another 2-3 minutes.

Add the egg mix to the frying pan and alternate between frying on the hob and grilling every 1-2 minutes until the egg mixture is set through.

Transfer the frittata to a plate cut into equal portions. Serve with a side salad, chips or on its own. To give the frittata something extra add a dash of tobacco when serving.