Chorizo & Roast Vegetable Frittata
Easy
< 1 Hour
Serves 3
Chorizo & Roast Vegetable Frittata
Method
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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Chorizo & Roast Vegetable Frittata
Easy
< 1 Hour
Serves 3
N/A
Ingredients
Method
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.