O’Neill Williams cooks up a Spanish Frittata!
Set EGG for indirect cooking at 350°F/177°C.
Dump eggs, heavy cream and cheese into a bowl and mix it up. Mix in the chorizo, peas, pimento and green onions in a glass pan and pour the egg mixture on top.
Cook for 35 minutes on the EGG, until the edges turn a little brown. Remove from heat and enjoy!