Chorizo and capsicum mini fritatta

Instructions

1. Preheat oven to 180°C. Lightly spray a 16cm x 26cm tin with oil and line base and sides with baking paper, extending 2cm over the edges.
2. Heat a non-stick frying pan over high heat. Cook the chorizo for 2–3minutes or until browned.
3. Whisk the sour cream in a bowl until smooth. Add the eggs and whisk until combined. Stir in the cheese and parsley and season with salt and pepper. Pour the mixture into the prepared tin and top with the chorizo and capsicum. Bake for 30 minutes or until set. Stand on a wire rack to cool in the tin
4. Cut the frittata into 3cm squares. Top with half an olive and a parsley leaf and secure with a toothpick.