Chorizo, parsley and goat’s cheese frittata

Name: Chorizo, parsley and goat’s cheese frittata
Yield: Serves 4
Cuisine: Italian recipes
Ingredients: 25g sliced chorizo; 6 free-range eggs; 90g crumbled goat’s cheese; 1 tsp fennel seeds; A handful of chopped fresh parsley

Published: 30 Sep 11
Updated: 18 Mar 24

Test kitchen approved

These flavourful frittata recipe can be eaten at any time of day for brunch, lunch or dinner.

Serves 4
5 minutes to prepare, 15 minutes to cook

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Ingredients

25g sliced chorizo
6 free-range eggs
90g crumbled goat’s cheese
1 tsp fennel seeds
A handful of chopped fresh parsley

Method

Preheat the grill to high. In a 25cm ovenproof frying pan, fry the chorizo until crisp. Whisk together the eggs, goat’s cheese, fennel seeds and parsley. Season well.
Drain most of the oil from the pan and add the egg mix to the chorizo. Stir quickly, before the egg sets, to distribute the chorizo, then lower the heat and cook for 5-8 minutes. Grill for a further 5 minutes until golden. Serve with crusty bread or a green salad.

Recipe from October 2011 Issue

Nutrition

Nutrition: per serving

Calories: 295kcals
Fat: 23.2g (9.7g saturated)
Protein: 22g
Carbohydrates: 1.2g (1.1g sugars)
Fibre: 0.3g
Salt: 1.1g

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Chorizo, parsley and goat’s cheese frittata

Ingredients

Method

Nutrition

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