Chorizo, kale and feta frittata recipe
This hearty frittata makes the most of the flavoursome sausage, chorizo, combined with all the goodness and taste of kale and feta cheese. Enjoy for brunch, lunch or dinner.
- 1/2 bunch kale
- 1 tbsp olive oil
- 1 chorizo sausage, sliced
- 1/2 medium onion, sliced
- 6 eggs, lightly beaten
- 80g feta
Remove woody stems from kale and wash well. Blanch in boiling water for 2 minutes. Drain under cool water. Squeeze out as much liquid as possible then slice roughly.
Heat oil in a medium non-stick frypan. Cook chorizo for 3 minutes, turning often. Add onion and cook for a further 3 minutes, being careful not to brown too much. Add blanched kale and saute for a further minute. Season well.
Pour over beaten eggs and swirl pan to evenly coat. Cook for 3 minutes until eggs are almost completely set. Crumble feta cheese over the top then place the frypan under a grill for 1-2 minutes to finish cooking the eggs.
Serve in wedges with a green salad and crusty bread.
- Chorizo sausages are available in the supermarket or deli. Choose mild or spicy, depending on your taste.
- Replace kale with silver beet or English spinach.
- This recipe was created for Kidspot, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.