Breakfast frittata

Breakfast, Spanish, Serves 3 aduts

Calories per serving: 402 (approx)

Preparation time:10 minutes

Cooking time:50 minutes

Cooking method:Baked


  • 1 courgette (zucchini)
  • 1 red pepper
  • Half a large sweet potato
  • 4 cherry tomatoes
  • 4 medium-sized mushrooms
  • 2 inches of chorizo
  • 1 tbsp olive oil
  • 1 tsp smoked paprika
  • 1 tsp ground coriander
  • 1 tsp turmeric
  • Half tsp salt
  • Half tsp pepper
  • 9 eggs


  1. Preheat the oven to 180˚C. Chop the courgette, pepper and sweet potato into dice-sized chunks, halve the tomatoes, quarter the mushrooms and slice the chorizo into thin slithers.
  2. Drizzle the oil into a non-stick roasting tray (I use one roughly A4-sized and at least two inches in depth) and toss in the veg and chorizo. Mix so that all the oil is well distributed.
  3. Sprinkle the paprika, coriander, turmeric, salt and pepper over all of the vegetables and mix again so that it is covering everything evenly.
  4. Pop in the middle of the oven and roast for 20 minutes.
  5. Meanwhile crack all the eggs into a jug and whisk with a fork until completely combined.
  6. After 20 minutes take the tray out of the oven and, using a wooden spoon, move the veg about so that it is all turned. Place back in the over for a further 10 minutes, or until all the veg is soft and slightly crisp.
  7. Once ready take the tray out of the oven, making sure that the chorizo and vegetables are evenly distributed, before then pouring over the egg mixture.
  8. Carefully pop this back into the middle of the oven for 20 minutes or until the middle feels firm. Set aside to cool. Once completely set, slice into six portions; two for an adult portion, one for a child. This should keep well in the fridge, in an air-tight container for around three days.


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