Breakfast Frittata
This is one to make on a Sunday and eat off for the next few days. Chorizo, chickpeas, capsicum and spinach all get cooked down in one pan, then the eggs go in and it finishes under the grill until it’s set and golden on top.
The chorizo does a lot of the work here. Let it render properly before adding anything else and that paprika-red oil ends up coating the whole pan, which is where most of the flavour comes from. No need to season heavily beyond that.
It slices cleanly once it’s had its five minutes to rest, and it’s genuinely good eaten cold straight from the fridge, so it’s an easy one to have on hand for a quick breakfast during the week.
Breakfast Frittata
CHORIZO · BREAKFAST · EASY
One Pan, One Cook, Breakfast Sorted All Week
It's genuinely one pan from start to finish, so there's barely any washing up for what you get out of it. Chorizo, chickpeas, spinach and eggs all come together in the same skillet.
The chickpeas make it more filling than a standard frittata, so a slice actually holds you over rather than leaving you hungry an hour later. Good source of protein too, between the eggs and the chorizo.
It keeps well in the fridge and tastes just as good cold, so slice it up and you've got breakfast sorted for a few days without cooking again.
Breakfast Frittata
Ingredients
- 1 Brown (Yellow) Onion Diced
- 3 Garlic Cloves Sliced
- 15 ml Olive Oil
- 1 Red Bell Pepper (Capsicum) Diced
- 200 g Chorizo Sausage Diced
- 200 g Canned Chickpeas Drained & Rinsed
- 2 g Smoked Paprika
- 2 g Ground Cumin
- 120 g Baby Spinach Washed
- 5 g Flat Leaf Parsley Chopped
- 5 Eggs Beaten
- 30 ml Thickened Cream
- Salt & Pepper To Taste
- Extra Virgin Olive Drizzle To Finish
- Flat Leaf Parsley Garnish
- Snow Pea Sprouts Garnish
Method
- Preheat oven to 190°C (375°F) on the grill (broil) setting.
- Place a large ovenproof pan onto medium-high heat. Add the olive oil, onion and garlic. Sauté for 3-4 minutes or until just soft and fragrant.
- Add the chorizo sausage, smoked paprika, ground cumin, and season to taste. Sauté for 2 minutes to release the oils in the chorizo.
- Add the red bell pepper and chickpeas and continue to sauté for 5 minutes or until soft. Add the baby spinach, mix, and allow to wilt.
- Tip in the beaten eggs, cream (optional), and the chopped flat-leaf parsley. Mix gently to combine and 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 and 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 and garnish with flat-leaf parsley, snow pea sprouts, cracked black pepper and extra virgin olive oil. Serve hot, warm or cold. Dig in.
