Recipe by Kerry MacLead
Photography by James Tse
Food Styling by Ian Muggridge
Prop Styling by Lara McGraw
First published in Wish September 2006
QUICK CLEANUP
“When I am cooking up a storm, I like to keep a big bowl on the counter to throw any garbage or compost in. It saves me time – and trips to the garbage bin.” - KM
food
Feta & Chorizo Frittata
This recipe will quickly become a family favourite last-minute meal. It’s great for casual company, too
Ingredients (Serves 10)
| 1 tbsp | olive oil |
| 1 | small chorizo sausage, thinly sliced |
| 1 cup | sliced mushrooms |
| 1 | red pepper, diced |
| 10 | eggs |
| ¼ cup | milk |
| ½ cup | crumbled feta cheese |
| Mesclun mix | |
| Bottled balsamic vinaigrette |
Instructions
- Heat oil in a 12-inch skillet, add sausage and brown. Add mushrooms and red pepper and sauté 1 to 2 minutes.
- In a bowl, beat eggs with milk. Pour egg mixture into skillet over sausage mixture, top with feta and season with black pepper. Cover with lid, turn heat down to medium-low and cook until eggs are set.
- Serve with a salad of mesclun mix and balsamic vinaigrette.
Nutritional information
Nutrients per serving: 167 calories, 12 g fat, 11 g protein, 3 g carbs. Excellent source of vitamin C.
Comment on "Feta & Chorizo Frittata"
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Nancy Wooldridge writes:
Thank you for sharing the recipes. I so enjoy, please tell me what meschlun mix is? so that I will be able to make the Feta&Chorizo Frittata, thank you. Editor's Note: Mesclun literally means “mixture.” Mesclun mix, which you will find prepackaged in the produce section, is a mixture of small, young salad leaves, including some or all of the following: different lettuces, spinach, arugula (or rocket), Swiss chard, mustard greens, endive, dandelion greens and other leafy vegetables. Mesclun is tasty and great looking.
—posted February 15, 2007 at 1:45 p.m.
Raisin writes:
I made this last night and again, easy and delicious. My fritata didn't look like the one in the picture but the taste was all there.
Since this is stove top cooking, the bottom of my frying pan was browing the eggs to much before the top part of the fritata was ready, therefore I add to flip it over in segments.
Still very tasty....I will make this again!
—posted August 1, 2007 at 8:39 a.m.
Annette Mancuso, Calgary, AB writes:
Easy and very tasty! Possibly use a bit more red pepper for color!
—posted January 10, 2008 at 6:45 p.m.
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