Chorizo, feta and tomato frittata

Chorizo, feta and tomato frittata

Recipe by @_jos_kitchen


  • 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


  • 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.

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