Chorizo and roast vegetable frittata

  • 45 mins cooking
  • Serves 4
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Chorizo and roast vegetable frittata
  • 6 eggs
  • 1/2 cup (125ml) cream
  • 1/3 cup (40g) cheddar cheese, coarsely grated
  • 1 (170g) chorizo sausage, sliced thinly
  • 1 1/2 cup leftover roasted vegetables, coarsely chopped
  • 1/4 teaspoon cayenne pepper


Chorizo and roast vegetable frittata
  • 1
    Preheat oven to 180°C (160°C fan-forced). Oil 19cm-square cake pan, line base with baking paper, extending paper slightly above edges.
  • 2
    Whisk eggs, cream and cheese together in large jug.
  • 3
    Cook chorizo in medium frying pan, stirring, until browned and crisp. Drain on absorbent paper.
  • 4
    Place vegetables in pan, top with chorizo. Pour egg mixture over chorizo, sprinkle with cayenne.
  • 5
    Bake in oven about 30 minutes or until frittata is set, stand 10 minutes before cutting.


We used leftover roasted kumara, potato, red onion, zucchini and capsicum in this recipe, but any remaining roasted vegetables are suitable to use.