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This Chorizo and Vegetable Frittata recipe is easy to prepare, budget friendly and a great quick weeknight dinner. Serve with a side salad.
It’s a great way to use up some vegetables from the fridge and is also delicious served cold.
Chorizo and Vegetable Frittata
- Prep Time: 15 mins
- Cook Time: 25 mins
- Total Time: 40 mins
- Yield: 5 1x
- Category: [url href="https://theorganisedhousewife.com.au/category/recipes/eggs/"]Egg[/url], [url href="https://theorganisedhousewife.com.au/category/recipes/easy-meals/"]Easy Meals[/url]
Ingredients
Scale
- 75g macaroni pasta
- 4 eggs
- 1 chorizo sausage, halved and sliced
- 1 zucchini, grated
- 125g frozen corn kernels
- 1/2 red capsicum, finely diced
- 1 –1 1/2 cups baby spinach, stalks removed, roughly chopped
- 2 tablespoons parsley, finely chopped
- 100g tasty cheese, grated
- salt and pepper
Instructions
- Cook pasta following packet directions, then drain
- Lightly brown chorizo in a frying pan over medium heat, approx 3-4 minutes, place on paper towel to soak up oil
- Whisk eggs in a large bowl, season with salt and pepper
- Add zucchini, corn and capsicum, spinach, pasta and parsley to eggs, stir to combine
- Pour into a quiche dish, evenly place chorizo into dish
- Top with cheese
- Place under griller at medium heat until cooked through and golden
- Serve with salad
Notes
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