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Chorizo and corn frittata
Chorizo and corn frittata
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Budget-friendly frittata with macaroni, cheese, chorizo, and veggies serves four for under $7. Bursting with flavor and value.
Ingredients:
  • 70g dried macaroni pasta
  • 4 eggs
  • 1 chorizo sausage, halved lengthways, thinly sliced
  • 1 zucchini, coarsely grated
  • 145g (1 cup) frozen sweet corn kernels, thawed
  • 40.00 ml chopped fresh continental parsley
  • 100g reduced-fat cheddar, coarsely grated
  • Baby rocket leaves, to serve
  • Crusty bread, to serve
Instructions:
  • Boil pasta in a large saucepan of salted water until al dente per package instructions. Drain. In a bowl, whisk eggs and season with salt and pepper.
  • Preheat the grill to medium. In a medium non-stick frying pan over medium-high heat, cook chorizo until golden, about 3 minutes. Add pasta, zucchini, corn, and parsley. Stir well. Pour in the eggs, distribute evenly by shaking the pan, and cook for 2 minutes until the frittata is set around the edges but slightly runny in the center.
  • Sprinkle with sharp cheddar cheese. Broil for 6 minutes until golden and set. Allow to rest in the pan for 2 minutes. Garnish with fresh arugula. Serve with crusty bread.

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