First posted: Feb 7, 2014

Something for the Weekend: Baked Breakfast Frittata


This is another offering from my latest book ‘smitten.’ which has just arrived in stores in SA this week (and I promise that very soon I will stop talking about it and get back to proper blogging, and cook and share things on my to-do list like Roasted Beetroot, Chickpea and Goats Cheese Salad and Panna Cotta with a Lemongrass & Ginger Syrup, or Shredded Roast Duck Salad). In the mean time, I hope you’ll forgive me, because the feeling you get of seeing your very own book on display is hard to beat, and it doesn’t seem to get old – which is a good thing, as hopefully there will be many more to come. And for that, I really have all of you to thank – for what’s a cook book without people to buy it and enjoy it and cook from it?

I’ve done a series of posts and recipes about the book so far, such as this one here with a behind-the-scenes look at how we did the pictures, and here with my Teacup Pancakes & Quick Pear Jam recipe, or here with a simple Linguini with a recipe for Chorizo & Lemony Broad Bean Pesto. Oh, and this recipe for Lamb Chops with Minty Gremolata & Polenta Crisps.

This recipe for Baked Breakfast Frittata is a weekend favourite – I love lazy weekend food that begs to be eaten around full, chaotic and happy tables and this is no exception. It’s a one pot wonder that checks all the right boxes and the added punch from the chilli and chorizo is exactly what you need to really kick-start the day.

Happy Feasting x



Cooks in:        Serves:4

  • 100g chorizo sausage, roughly sliced and quartered
  • ½ red onion, roughly chopped
  • 1 cup (150 g) Rosa or cherry tomatoes
  • 1 sprig fresh rosemary, or ½ tsp dried
  • ½ tsp paprika
  • ½ tsp each of salt and freshly ground black pepper
  • 1 fresh chilli, deseeded and roughly chopped (optional)
  • 100g fresh baby spinach
  • ½ red pepper, deseeded and roughly chopped
  • 6 eggs, lightly beaten
  • 75 g goat’s cheese (or any soft cheese of your choice)
  • Handful fresh basil leaves, roughly chopped
  • Toasted ciabatta slices, for serving

What to do

1. Preheat the oven to 200 °C.

2. Heat a heavy-based ovenproof frying pan on the stove over medium–high heat. Fry the chorizo for 2–3 minutes, then drain off any excess oil and add the onion, tomatoes, rosemary, spices and chilli. Leave to cook for a further 2–3 minutes.

3. Turn down the heat to medium, add the spinach and red pepper, and stir until the spinach just starts to wilt. Pour over the lightly beaten eggs and cook without stirring for a further 2–3 minutes.

4. Roughly crumble over the cheese and place the pan in the oven for 4–5 minutes or until the eggs are just cooked and lightly golden. At this stage, toast your ciabatta slices.

5. Remove the frittata from the oven, sprinkle over the fresh basil, slice into quarters and serve immediately on warmed plates with your crusty ciabatta.

Note: The world really is your oyster (or frying pan?) with this one. Swop the spinach for mushrooms or just add them along with it. No chorizo? No problem, just use bacon. Or go all-out veggie and add extra greens, like asparagus.

Photo from 'Smitten' by Warren Heath.

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