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Chorizo, Pumpkin and Kale Fritatta

It’s the weekend or your home late from work/activities. You don’t feel like cooking much but you don’t want to eat take away food. This simple and quick frittata takes minutes to prepare, pop in the oven then cook for approx. 20minutes and a delish diner is served….Problem solved!

The good thing about frittata’s is you can make them for breakfast, brunch, lunch or dinner, use almost any vegetables and/or proteins and is always super quick to make. It’s my lazy go to meal and a great way to use up leftover veggies that are lurking in your fridge.

I often buy some chorizo sausages and freeze them individually, so I can just grab one, slice and place in a frittata or even on a pizza. YUM!

This Frittata was inspired by Donna Hay and used leftover roast pumpkin that was in the fridge.

Chorizo, Pumpkin and Kale Fritatta
Print Recipe
The good thing about frittata's is you can make them for breakfast, brunch, lunch or dinner, use almost any vegetables and/or proteins and is always super quick to make. It's my lazy go to meal and a great way to use up leftover veggies that are lurking in your fridge.
Servings Prep Time
4 People 5 minutes
Cook Time
20-25 minutes
Servings Prep Time
4 People 5 minutes
Cook Time
20-25 minutes
Chorizo, Pumpkin and Kale Fritatta
Print Recipe
The good thing about frittata's is you can make them for breakfast, brunch, lunch or dinner, use almost any vegetables and/or proteins and is always super quick to make. It's my lazy go to meal and a great way to use up leftover veggies that are lurking in your fridge.
Servings Prep Time
4 People 5 minutes
Cook Time
20-25 minutes
Servings Prep Time
4 People 5 minutes
Cook Time
20-25 minutes
Ingredients
  • 1 cup diced pumpkin this can be raw or previsouly been roasted.
  • 1 cup Chopped Kale
  • 1/2 Red onion, sliced
  • 1 chorizo sausage, thinnly sliced
  • 6 eggs, whisked use free range and or organic eggs.
  • 1/4 cup Goats feta, crumbled * this is optional
Servings: People
Instructions
  1. Preheat your oven to 200 C.
  2. Roughly chop all your ingredients and place in an oven proof pan or dish. Whisk your eggs, well and pour over your ingredients in your pan/dish.
  3. Place in hot oven for 20-25 minutes till well cooked through. * to make more, double recipe and you have some breakfast or lunch leftover for next day or 2.
  4. I like to serve mine with a lovely green salad on the side. Simple, delish and nutrish!
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