Chorizo and red pepper frittata

    25 min

    Frittatas are a quick and easy alternative to quiche, and healthier because they contain less cream and don't need pastry. I use a heavy cast iron pan, which always produces great results and looks great on the table.


    Cumbria, England, UK
    18 people made this

    Serves: 2 

    • 1 tablespoon olive oil
    • 1 small onion, chopped
    • 8 slices chorizo, chopped
    • 6 tablespoons chopped roasted red peppers
    • 5 eggs
    • 2 tablespoons chopped fresh parsley
    • 1 teaspoon dried oregano
    • salt and black pepper to taste
    • 100g grated cheese, such as Manchego, Gruyere or mature Cheddar

    Prep:5min  ›  Cook:20min  ›  Ready in:25min 

    1. In a 20cm (8 in) frying pan, heat the olive oil. Add the onion and cook until soft, about 5 minutes. Add the chorizo and red pepper and cook a further 5 minutes, until the chorizo is slightly crisp.
    2. Preheat the grill.
    3. Beat the eggs and stir in the parsley, oregano, salt and pepper. Turn the heat to low and add the egg mixture to the frying pan. Add half of the grated cheese. Stir gently to incorporate the cheese. Cook over a low heat until the bottom and sides have set.
    4. Sprinkle the remaining grated cheese over the top of the frittata and place under the grill. Grill for a few minutes, until the top is slightly brown and the middle is set. Watch carefully so that it doesn't burn!


    If you have any leftover roasties, these make a delicious addition to the frittata! Simply cut into small cubes and add along with the chorizo.
    Use jarred roasted red peppers, or use peppers that you've roasted yourself. In a pinch, use fresh red peppers, but cook them longer on the hob till they soften.
    The cheese lends loads of flavour to the frittata; you can get creative and add your favourite cheese, or a mixture of cheeses. A sprinkling of grated Parmesan or Pecorino Romano is a great addition and lends a nice saltiness.

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