Roasted kumara and chorizo frittata

Forget bland budget dinners! This delicious frittata is just as great for your wallet as it is your tastebuds.

  • 15 mins preparation
  • 55 mins cooking
  • Serves 4
  • Print


Roasted kumara and chorizo frittata
  • 500 gram kumara, peeled, thinly sliced
  • 1 chorizo sausage, thinly sliced
  • 1 red onion, thinly sliced
  • 2 clove garlic, crushed
  • 2 teaspoon olive oil
  • 1/4 cup finely grated parmesan
  • 1/4 cup torn basil leaves
  • 100 gram firm feta, crumbled
  • 8 eggs, whisked
  • 1/2 cup thickened cream
  • mixed salad, to serve


Roasted kumara and chorizo frittata
  • 1
    Preheat oven to 180°C. Lightly grease a 20cm square cake pan. Line base and two long sides with baking paper, extending paper 2cm above pan edge.
  • 2
    On an oven tray toss kumara, chorizo, onion and garlic and oil. Season. Bake for 15-20 minutes, until kumara is just tender. Cool slightly. Top with parmesan, basil and feta.
  • 3
    In a jug, whisk eggs and cream togrether. Season to taste.
  • 4
    Arrange roasted vegetables in pan. Top with parmesan, basil and feta. Pour egg mixture over vegetables.
  • 5
    Bake for 30-35 minutes until set. Set aside for 10 minutes before removing from pan. Cut into squares. Serve with mixed salad.


Use a mix of vegetables such as pumpkin, zucchini, capsicum and red onion.

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