Pumpkin, Pea & Chorizo Frittata with Feta & Red Onion

Pumpkin, Pea & Chorizo Frittata with Feta & Red Onion

Serves 4
Cooks in
Preparation Time


2 tablespoons olive oil
200g pumpkin
1 small red onion, cut into 10 wedges
100g chorizo, angle sliced
7 eggs
½ cup field fare frozen peas
75g feta, roughly crumbled
1/2 cup grated Parmesan

2 tablespoons olive oil200g pumpkin1 small red onion, cut into 10 wedges100g chorizo, angle sliced7 eggs½ cup field fare frozen peas75g feta, roughly crumbled1/2 cup grated Parmesan

Preheat oven to 180˚C (350˚F).

Chop pumpkin into large pieces, drizzle with 1 tablespoon of olive oil and season with salt and pepper.

Roast 30 minutes until cooked, and once cooled a little chop further into 3cm pieces.

Heat remaining oil in a 24cm frying pan and fry onion and chorizo on a medium heat for 10 minutes. Preheat grill.

Whisk eggs with half of the Parmesan and add to pan, season well with salt and pepper.

Cook 2 minutes then add pumpkin, peas and feta and sprinkle with remaining Parmesan.

Cook around 10 minutes until almost cooked through, and finish off under the grill/broiler.

Sit for 5 minutes before cutting into quarters to serve with a simple green salad and a little tomato chutney.

Serves 4 for lunch or 2 for dinner.


Many thanks to www.stuckinthekitchen.com for this Recipe

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