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Chorizo, Tomato & Spinach Frittata Served

I am always playing around with different ingredients to add to a frittata, the combinations are endless so feel free to add whatever you like. This recipe will serve 6 for brunch or as a starter or 4 for a main course.

4 x cooking chorizo (250g approx), skin removed and roughly chopped

100g cherry tomatoes

6 eggs

150ml milk

50g spinach, leaves washed and torn

2 tbsp chopped fresh parsley

6 heaped tsp ricotta

Preheat the oven to 180C fan and line a 20cm x 26cm roasting tin with baking paper.

In a frying pan over a medium heat, add the chorizo and cook gently for 5 minutes or until it starts to brown on the edges and releases its oils.  Add the whole cherry tomatoes and cook for another couple of minutes. Pour them into the lined roasting tin.

Whisk the eggs with the milk, season with salt and pepper and pour over the chorizo. Top with the torn spinach and parsley then add blobs of ricotta around the tin. Put in the oven and bake for 20 minutes (check after 15 minutes). Remove from the oven and serve immediately.

Frying chorizo pieces
Frying tomato and chorizo
Chorizo, Tomato & Spinach Frittata
Chorizo, Tomato & Spinach Frittata served

Chorizo, Tomato & Spinach Frittata

Jules
I am always playing around with different ingredients to add to a frittata, the combinations are endless so feel free to add whatever you like. 
No ratings yet
Prep Time 5 mins
Cook Time 30 mins
Course Main Course
Servings 4 people5
Calories 239 kcal

Ingredients
  

  • 250 g cooking chorizo (approx 4) skin removed and roughly chopped
  • 100 g cherry tomatoes
  • 6 eggs
  • 150 ml milk
  • 50 g spinach
  • 2 tbsp chopped fresh parsley
  • 6 tsp ricotta (heaped teaspoons)

Instructions
 

  • Preheat the oven to 180C fan and line a 20cm x 26cm roasting tin with baking paper.
  • In a frying pan over a medium heat, add the chorizo and cook gently for 5 minutes or until it starts to brown on the edges and releases its oils.  Add the whole cherry tomatoes and cook for another couple of minutes. Pour them into the lined roasting tin.
  • Whisk the eggs with the milk, season with salt and pepper and pour over the chorizo. Top with the torn spinach and parsley then add blobs of ricotta around the tin. Put in the oven and bake for 20 minutes (check after 15 minutes). Remove from the oven and serve immediately.

Video

Nutrition

Calories: 239kcalCarbohydrates: 4gProtein: 17gFat: 17gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 297mgSodium: 1050mgPotassium: 284mgFiber: 1gSugar: 3gVitamin A: 2231IUVitamin C: 23mgCalcium: 126mgIron: 3mg
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