Chorizo & Roast Vegetable Frittata

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This chorizo and roast vegetable frittata is an easy and delicious dinner idea, filled with tasty ingredients and flavours. Perfect for the whole family!

SunRice Brown Medium Grain Rice

SunRice Brown Medium Grain Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of Brown Rice is not removed at milling, giving Brown Rice its characteristic nutty flavour and firmer texture. Health conscious cooks enjoy this wholesome rice in a wide variety of dishes. Try it as an alternative to your favourite meals, or for something new, try one of our delicious summer salads. All rice is naturally gluten free.

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Ingredients to serve:

This recipe was originally designed for 3 people. Amended serving sizes for 1, 2, 4, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.
  • ½ cup SunRice Naturally organic Brown Rice

  • 1 cup Water

  • 300 g Sweet Potato (peeled and chopped)

  • 1 Red Onion (cut into 8 wedges)

  • 1 tbsp Olive Oil

  • 1 Chorizo Sausage (sliced)

  • 100 g Drained Marinated Feta

  • 5 Eggs

  • ⅓ cup Milk

  • 1 pinch Salt and Ground Black Pepper

  • 1 tbsp Rosemary Leaves (chopped)

  • 2 tbsp Parsley Leaves (coarsely chopped)

  • ½ cup Parmesan Cheese (finely grated)

Brown Rice

Retaining all the goodness of Mother Nature, the nutritious bran layer of brown rice is not removed at milling, giving brown rice its nutty flavour and firmer texture.








Photo of Chorizo & Roast Vegetable Frittata


  • Preheat oven to 200C.

  • To cook the rice, in a saucepan, add 1 cup of rice to 2.5 cups of cold water and bring to the boil. Reduce heat and simmer, covered for 25 minutes. Remove from heat and stand, covered for 5 minutes. If you are not sure how, we have a helpful “How to Cook rice section” to make you a pro.

    Tip: For a quicker alternative, we also have a range of ready rices, that are ready to eat in 90 seconds!

  • Meanwhile, place sweet potato and onion in a shallow baking dish and drizzle with oil. Roast 15 minutes. Stir, then top with chorizo and cook a further 15 minutes or until vegetables are tender. Transfer to a large non-stick frying-pan and spread evenly over base of pan. Sprinkle with feta.

    Tip: If your frying pan is not non-stick, spray liberally with non-stick cooking spray before use.

  • Place eggs, milk, salt and pepper in a bowl and whisk until combined. Add rosemary, parsley, 1/2 cup Parmesan and cooked rice and stir to combine. Pour over vegetables and chorizo. Sprinkle with extra Parmesan. Place frying pan over a moderate heat for 5 minutes or until sides of frittata begin to firm.

  • Meanwhile, preheat oven grill. Place frittata under grill for 2 minutes or until golden and firm. If your frying pan does not have a metal handle, cover it with foil before placing the frittata under the grill. Sprinkle the frittata with extra parsley leaves. Serve with tomato relish and green salad.

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