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Chorizo, Cherry Tomato and Feta Frittata

 
Chorizo, Cherry Tomato and Feta Frittata
1.1k

Quick and easy, amazingly delicious! Perfect for a Sunday brunch. The tomatoes keep the eggs moist and steamed fluffy.

Yield

2

servings

Prep

10

min

Cook

22

min

Ready

35

min

Trans-fat Free
 

Ingredients

3 large eggs
3 tablespoons milk
½ teaspoon olive oil
½ red onion
chopped
1 clove garlic
crushed
4 ounces chorizo sausage
sliced
½ teaspoon red chili peppers
or to taste
*
1 cup cherry tomatoes
halved
salt and black pepper
to taste
*
½ cup feta cheese
crumbled
4 tablespoons cilantro
freshly chopped

Directions

Whisk the eggs and milk in a 1-cup measuring cup until well mixed. Set aside.

These are the ingredients you need to make this simply delicious frittata.
Whisk the eggs and milk in a 1-cup measuring cup until well mixed. Set aside.

Add the oil in a 8-inch cast-iron or oven-safe nonstick skillet over medium-high heat until hot.

Stir in the onions, garlic, chorizo and chili and cook until the onions are softened about 4 minutes.

Stir in the onions, garlic, chorizo and chili and cook until the onions are softened about 4 minutes.
Stir in the tomatoes,

Stir in the tomatoes and cook until thickened slightly about 5 minutes. Lower the temperature to medium-low.

Pour in the egg mixture, sprinkle feta cheese over and cook until the eggs are almost set, around 10 minutes. Meanwhile preheat the broiler of the oven.

Pour in the egg mixture.
Sprinkle feta cheese over the egg mixture.

Put the pan into the oven and broil until the top beginning to turn golden, about 2 minutes, depending on how hot your broiler is.

If you using a cast-iron pan, the handle wil be hot, and make sure to use a kitchen towel or oven-mitt to grab the handle.

Put the pan into the oven and broil until the top beginning to turn golden, about 2 minutes, depending on how hot your broiler is.

Remove from the oven with your kitchen towel or oven-mitt (it doesn't matter what pan you are using, the handle is very hot here).

Sprinkle cilantro leaves on top.

Sprinkle cilantro leaves on top and cut into wedges. Enjoy.

Cut into wedges and enjoy.

 

* not incl. in nutrient facts

Reviews

about 6 years

Outstanding, one of the best frittata's I've ever made. The tomatoes and chroizo work perfectly well together. I used a sheep's milk feta but goat cheese would work really well too. Saw a similar recipe in Donna Hay magazine but the instructions were completely wrong for a frittata (they cooked over high heat and added salt which is unnecessary due to the chorizo and cheese) which would create salty dry fried eggs. This version fixes the problems and it turned would perfectly fluffy and moist. Slow and low makes the perfect frittata.

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Nutrition Facts

Serving Size 367g (12.9 oz)
Amount per Serving
Calories 52566% of calories from fat
 % Daily Value *
Total Fat 39g 60%
Saturated Fat 16g 82%
Trans Fat 0g
Cholesterol 402mg 134%
Sodium 1236mg 51%
Total Carbohydrate 5g 5%
Dietary Fiber 2g 8%
Sugars g
Protein 61g
Vitamin A 27% Vitamin C 28%
Calcium 28% Iron 17%
* based on a 2,000 calorie diet How is this calculated?

 

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