The Breakfast Frittata That's Just Right Any Time Of The Day.
How to make a soft & fluffy frittata in a quick & simple way. Do you have leftovers in the fridge or want to clear the cupboard? Then this breakfast frittata is just for you. This frittata recipe is super easy & requires minimal effort & time, which can set you up for the whole week. The main ingredients are egg, chorizo sausage & chickpeas, but by all means, create your inventions with any leftover ingredients you may have lying around.
Ingredients
- 1 - Brown (Yellow) Onion, Diced
- 3 - Garlic Cloves, Thinly Sliced
- 1 Tbsp (20ml) - Olive Oil
- 1 - Red Bell Pepper (Capsicum), Diced
- 200g (7.0z) - Chorizo Sausage, Diced
- 200g (7.0z) - Canned Chickpeas, Drained & Rinsed
- ½ tsp (2.5g) - Smoked Paprika
- ½ tsp (1g) - Ground Cumin
- 120g (4.2oz) - Baby Spinach
- 5g (0.2oz) - Flat Leaf Parsley, Roughly Chopped
- 5 - Large Free Range Eggs, Beaten
- 2 Tbsp (40ml) - Thickened Cream (Optional)
- Seasoning To Taste
- Extra Virgin Olive Oil To Garnish
- Flat Leaf Parsley To Garnish
- Snow Pea Sprouts To Garnish
Instructions
- Preheat oven to 190°c - 375°f on the grill (broil) setting.
- Place a large ovenproof pan onto medium-high heat. Add in the olive oil, onion & garlic. Sauté for 3-4 minutes or until just soft & fragrant.
- Add in the chorizo sausage, smoked paprika, ground cumin & season to taste. Sauté for 2 minutes to release the oils in the chorizo.
- Add in the red bell pepper (capsicum) & chickpeas and continue to sauté for 5 minutes or until soft. Add in the baby spinach, mix & allow to wilt
- Tip in the beaten eggs & (cream optional). Mix gently to combine & ensure all the ingredients are mixed into the egg. Cook until the eggs start to firm around the edges (about 2 minutes).
- Place the pan into the preheated oven under the grill (broiler) & cook for 2-3 minutes or until cooked through, golden and fluffy. Remove, let cool for 5 minutes then run a spatula around the edges to lift it.
- Carefully tip the frittata out of the pan onto a serving plate or chopping board. Slice into portions & garnish with flat-leaf parsley, snow pea sprouts & cracked black pepper & extra virgin olive oil. Serve hot, warm or cold. Dig in.
Nutrition Guide
The above nutrition guide is based on daily averages and is calculated for a single portion.
Recipe Notes
Frittata Storage Instructions
This frittata can be stored in the fridge for up to 5 days and in the freezer for up to 12 months, both stored in an airtight container.
Frittata Reheating Instructions
To reheat, prepare a baking tray lined with parchment paper and place it in a preheated oven set at 180.c – 350.f and heat for 10 minutes until hot in the centre. Alternatively, it can be reheated in the microwave in bursts, but this will make it soggy. If reheating from frozen, allow it to thaw in the fridge overnight.
Watch How To Make The Recipe
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