Wash, halve and deseed the pepper, then cut into thin ribbons. Peel and finely slice the onion. Peel and crush the garlic.
Top and tail the courgette, cut into quarters lengthways and dice. Slice the chorizo into 5mm slices.
Break the eggs into a bowl, season with a little salt and a generous grinding of black pepper and beat lightly with a fork.
TURN THE GRILL ON TO HIGH
Heat the oil in a 24cm frying pan, add the chorizo and cook over a medium heat for a few minutes until the chorizo has released its aromatic oil.
Add the onion and garlic and sprinkle with a little salt. Soften the onion, then add the red pepper and courgette to the pan and sprinkle with dried oregano. Stir well to combine and cook over a medium heat for 10 minutes, stirring frequently.
When the vegetables have softened, pour the beaten eggs over, shake the pan and cook for 5 – 7 minutes over a medium heat.
Put the pan under the hot grill until the frittata is puffed and golden.
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