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Breakfast Frittata

Print Recipe
5 from 1 vote
Prep Time: 10 minutes
Cook Time: 20 minutes
Resting Time: 5 minutes
Total Time: 35 minutes
Calories: 213kcal
Servings: 8 Serves
Metric - Imperial

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.
Chef's Tips
Let the chorizo render for the full 2 minutes before adding the vegetables — this releases its paprika-tinted oil, which colours and flavours everything else in the pan.
Don't overmix once the eggs go in — gently folding everything through keeps the frittata light rather than dense and rubbery.
Let it rest the full 5 minutes before turning it out — this lets it firm up slightly so it holds together cleanly when sliced.
Storage & Reheating
Will keep in the fridge for up to 4 days in an airtight container. Best served warm or at room temperature — reheat gently in a low oven (150°C/300°F) for about 10 minutes, or enjoy cold straight from the fridge; the microwave will make the texture rubbery.
Serving 150gCalories 213kcalCarbohydrates 10.2gProtein 11.1gFat 14.4gSaturated Fat 3.9gPolyunsaturated Fat 2.24gMonounsaturated Fat 6.7gCholesterol 129.3mgSodium 369.6mgPotassium 337.8mgFiber 2.5gSugar 3.4gVitamin A 434.13IUVitamin C 34.47mgCalcium 58.9mgIron 1.9mg