Name: Chorizo and roast vegetable frittata
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 6 eggs; 1/2 cup (125ml) cream; 1/3 cup (40g) cheddar cheese, coarsely grated; 1 (170g) chorizo sausage, sliced thinly; 1 1/2 cup leftover roasted vegetables, coarsely chopped; 1/4 teaspoon cayenne pepper

Ingredients

6 eggs

1/2 cup (125ml) cream

1/3 cup (40g) cheddar cheese, coarsely grated

1 (170g) chorizo sausage, sliced thinly

1 1/2 cup leftover roasted vegetables, coarsely chopped

1/4 teaspoon cayenne pepper

Method

1.Preheat oven to 180°C (160°C fan-forced). Oil 19cm-square cake pan, line base with baking paper, extending paper slightly above edges.

2.Whisk eggs, cream and cheese together in large jug.

3.Cook chorizo in medium frying pan, stirring, until browned and crisp. Drain on absorbent paper.

4.Place vegetables in pan, top with chorizo. Pour egg mixture over chorizo, sprinkle with cayenne.

5.Bake in oven about 30 minutes or until frittata is set, stand 10 minutes before cutting.

We used leftover roasted kumara, potato, red onion, zucchini and capsicum in this recipe, but any remaining roasted vegetables are suitable to use.
Note

Women's Weekly Food

Trusted by home cooks for 90 years, The Australian Women’s Weekly’s Test Kitchen and cookbooks hold a singular place in shaping home cooking within the Australian culinary landscape. Today, the AWW Test Kitchen in Sydney is a thriving hub for food content, connected to two bustling photographic studios where a talented team of Australia’s best recipe developers, art directors, editors and photographers create our world class food content. Our recipes are thoroughly tested and tasted and given the Test Kitchen tick of approval, guaranteeing you’ll get great results in your home kitchen.

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