Chorizo, Spinach & Tomato Frittata Recipe

Name: Chorizo, Spinach & Tomato Frittata
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 5 large eggs; 60 grams chorizo, cut into 1 inch pieces; 30 grams spinach, coarsely chopped; 1 onion, julienned; 1 tomato, sliced into 1/2 in. rounds; 1 clove of garlic, minced; 1/4 cup plain flour; 50 grams grated Cheddar; A few sun/oven-dried tomatoes (optional); Fresh basil leaves (for garnish); Freshly ground black pepper; Salt

Servings: persons

5 large eggs
60 grams chorizo, cut into 1 inch pieces
30 grams spinach, coarsely chopped
1 onion, julienned
1 tomato, sliced into 1/2 in. rounds
1 clove of garlic, minced
1/4 cup plain flour
50 grams grated Cheddar
A few sun/oven-dried tomatoes (optional)
Fresh basil leaves (for garnish)
Freshly ground black pepper
Salt

1
Preheat oven to a moderate 190 C (375 F) and butter a 9 inch baking dish.
2
Saute the chorizo in a small pan until crispy. Add the onions and garlic and saute for a further 4 - 5 minutes until the onions soften and turn translucent. Add the spinach to this and cook until it just starts to wilt, about 1 minute. Take off the heat and set aside.
3
Whisk the eggs until light and fluffy in a bowl; add the grated cheese, flour, salt, and pepper and mix until it's all well incorporated. Tip in the slightly cooled onion, spinach and chorizo and stir through.
4
Pour the mixture into the greased baking dish and place the tomatoes in an even layer over the top. Bake for 20-25 minutes until the top is lightly browned and the eggs are just set, but still moist in the middle. Place a few sun-dried tomatoes on top along with a few basil leaves and serve immediately.

274

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 5 large eggs, 60 grams chorizo, cut into 1 inch pieces, 30 grams spinach, coarsely chopped, 1 onion, julienned, and more.

Yes, Chorizo, Spinach & Tomato Frittata falls under the Breakfast category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chorizo, Spinach & Tomato Frittata

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