Recipe: Chorizo, Red Pepper & Feta Frittata

This recipe came about after a night out eating a LOT of street food. I wanted something for lunch that was light, but substantial. Something that would fill me up without being heavy. And something that definitely, categorically didn’t involve a trip to the shops. This fitted the bill perfectly.

 photo Chorizo Pepper Feta Frittata 4_zpsdlf6rob2.jpgIt’s the kind of meal that really suits this time of the year. It’s light enough for a warmer evening, but the creamy feta provides just enough comfort for those chillier nights. It’s perfect eaten with a salad on a sunny lunchtime, or warm (preferably with a blanket over your lap). I’ve added in some diced cooked potatoes to make it a bit more substantial, stirred in wilted spinach. I’ve made it cheaper with sliced chorizo, and splashed out on the pricier cooking variety. I’d never been a fan of frittatas or omelettes before this, but now I’m converted.

And it couldn’t be easier to make either. With leftovers for lunch, it makes the perfect dinner.

 photo Chorizo Pepper Feta Frittata 3_zpsoxblwp44.jpgIngredients

  • 1 red pepper
  • 1 small handful of chorizo (fry it first if you are using the raw cooking variety)
  • 4-6 eggs, depending on the size of your pan – I’ve started buying mixed size eggs, so much cheaper than the standard large or medium!
  • 1 handful of feta

Roast your red pepper (I like to do several of these at a time and freeze individually). Simply heat your oven as high as it will go, quarter and deseed the peppers and roast until the skins go black. Tip into a bowl, cover with cling-film and cool until you can handle them. Peel off the skins and chop.

Heat a frying pan on a low heat, and add the chorizo. Fry until the oils are released, then add the peppers. Meanwhile beat the eggs together with a little black pepper.

 photo Chorizo Pepper Feta Frittata 1_zpshzd490xt.jpgAdd the eggs to the pan and cook until the edges are just beginning to set. Crumble over the feta, then pop until the grill (cover the pan handle if necessary) until set. Serve warm, or let cool and refrigerate for easy lunches.

I’ve really taken to this chorizo and pepper frittata. The peppers provide sweetness, the feta a salty tang and the chorizo? Well I love chorizo anyway! If I’m feeling hungry a small handful of cooked potatoes bulk it out (plus mean I need to use less eggs), and it acts as a great way of using up most things in the fridge. It’s filling without feeling heavy and I’m loving it for fuelling afternoon study sessions.

UPDATE (as of 9pm last night) – I’ve found an even easier way of doing this. Line a sandwin tin or similar with greaseproof, spray with low-cal oil, throw in your pepper/chorizo/potato, beat eggs and pour over (4 eggs worked well in my sandwich tin), scatter over feta and bake at 180C for around 15 minutes. It’s not quite as light and fluffy, but it’s just as delicious!
 photo Chorizo Pepper Feta Frittata 2_zpswaqdbfse.jpg

Are you a fan of frittatas? What’s your favourite light dinner?