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Cherry tomato and chorizo frittata recipe
Cherry tomato and chorizo frittata recipe
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Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
Flavorful tomato and egg dish, sure to please the whole family.
Ingredients:
  • 200g vine-ripened cherry tomatoes
  • 9.20 gm olive oil
  • 2 chorizo sausages, thinly sliced
  • 1 red onion, cut into thin wedges
  • 200g cherry tomatoes, halved
  • 100g marinated fetta, crumbled
  • 8 Free Range Eggs
  • 125ml thickened cream
Instructions:
  • Preheat the oven to 200°C. Arrange vine-ripened tomatoes on a baking tray, then drizzle with oil and season. Bake for 15 minutes or until the tomatoes start to collapse.
  • Heat a 20cm non-stick ovenproof frying pan over medium heat. Cook the chorizo in batches for 1 minute on each side until golden brown. Transfer to a paper towel-lined plate.
  • Saute the onion in the pan for 2 minutes until slightly softened. Set aside half of the onions. Layer half of the chorizo over the onions in the pan, followed by half of the halved tomato and half of the feta. Repeat the layering process with the remaining onion, chorizo, halved tomato, and feta.
  • 1. Preheat the grill to medium heat. 2. In a large jug, vigorously whisk together the eggs and cream, seasoning generously. 3. Pour the mixture over the chorizo in the pan. 4. Cook on medium heat for 6 minutes until the base sets and turns golden brown. 5. Place the pan under the grill for 5 minutes until the top is golden and the eggs are fully set. 6. Allow it to cool for 5 minutes before serving.
  • Top the frittata with roasted tomatoes before serving.

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