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Cherry tomato and chorizo frittata

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Ready in just 40 minutes, this Cherry tomato and chorizo frittata recipe is a great weeknight dinner option. Colourful and tasty, you’ve got yourself a cracking dish the entire family can enjoy.

  • Serves4
  • Cook time30 minutes
  • Prep time10 minutes, + 5 mins cooling time


  • 200g vine-ripened cherry tomatoes
  • 2 tsp olive oil
  • 2 chorizo sausages, thinly sliced
  • 1 red onion, cut into thin wedges
  • 200g cherry tomatoes, halved
  • 100g marinated fetta, crumbled
  • 8 Coles Australian Free Range Eggs
  • ½ cup (125ml) thickened cream

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Preheat oven to 200°C. Place the vine-ripened tomatoes on a baking tray. Drizzle with oil. Season. Bake for 15 mins or until the tomatoes begin to collapse.
  2. Step 2

    Meanwhile, heat a 20cm (base measurement) non-stick ovenproof frying pan over medium heat. Cook the chorizo, in batches, for 1 min each side or until golden brown. Transfer to a plate lined with paper towel.
  3. Step 3

    Add the onion to the pan and cook, stirring, for 2 mins or until softened slightly. Transfer half the onion to a plate. Arrange half the chorizo over onion in the pan. Top with half the halved tomato and half the fetta. Continue layering with remaining onion, chorizo, halved tomato and fetta.
  4. Step 4

    Preheat grill on medium. Whisk the eggs and cream in a large jug. Season well. Pour over chorizo mixture in pan. Cook over medium heat for 6 mins or until the base is set and golden brown. Cook under grill for 5 mins or until top is golden and egg is set. Set aside for 5 mins to cool slightly.
  5. Step 5

    Serve the frittata topped with roasted tomatoes.