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.
Serves44
Cook time30 mins30 minutes
Prep time10 mins10 minutes, + 5 mins cooling time
+ 5 mins cooling time
Ingredients
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
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
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.
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.
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.
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.
