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Circle of Health

Chorizo, feta and tomato frittata

Recipe by @_jos_kitchen

Ingredients:

  • 2 chorizo sausages, thinly sliced 
  • 1 onion, cut into thin slices 
  • 200g cherry tomatoes, halved 
  •  1 cup, baby spinach leaves 
  • 100g feta, crumbled 
  • 8 Eggs 
  • ½ cup thickened cream 
  • ½ cup grated cheese 
  • Salt/pepper 
  • Fresh basil to garnish 

Method:

  • Pre heat oven to 170 degrees Celsius.
  • Over medium heat, heat a 25cm Circulon Innovatum frypan. Cook the chorizo, in batches, for 1 min each side or until golden brown. Set aside on absorbent paper. 
  • Cook the onion for 3-4 minutes in the same fry pan until cooked though. Set half the onion aside on a clean plate. Take the frypan off the heat. 
  • Place half the chorizo over the onion in the pan. Top with some spinach, half of the cherry tomatoes and half the feta. 
  • Continue layering with remaining onion, chorizo, spinach, halved tomato and feta. 
  • In a bowl, whisk the eggs and cream together, season with a little salt and pepper and pour our the layers in the pan. Sprinkle with the cheese. 
  • Over low to medium heat, cook for 5 minutes or until the base it set. Place frypan in the oven and bake for 10 minutes or until the egg has set and gone golden. 
  • Carefully remove from oven and allow the frittata to cool for 5 minutes before serving.

  • For best results we recommend using Circulon Innovatum pans.