Slow Cooker Chorizo Frittata

Ingredients:

• 8 eggs
• 1 chorizo sausage, sliced into rounds
• 1/2 brown onion, finely chopped
• 1 small red capsicum, deseeded and coarsely chopped
• 6 cherry tomatoes, halved
• 40g coarsely grated cheddar cheese
• 1 tablespoon olive oil
• 1/2 teaspoon paprika
• 2 tablespoons parsley, chopped - plus extra sprigs to serve

Instructions:

• Lightly grease the insert of a 3.5L slow cooker with spray oil. Heat oil in a large frying pan over medium heat.
• Cook onion and chorizo, stirring often, for 3-4 minutes or until chorizo is golden and caramelised. Transfer to the slow cooker along with the capsicum, cherry tomato and parsley. Sprinkle over the paprika.
• Whisk together the eggs and cheese. Season. Pour over the chorizo mixture. Cover and cook on Low for 2 1/2 hours or until the egg is set. Sprinkle with extra parsley leaves to serve.