This roasted vegetable and chorizo frittata is the the perfect brunch recipe for slow weekends in..

Roasted vegetable and chorizo frittata recipe


  • 500g assorted vegetables for roasting*
  • 1 garlic clove, crushed
  • 30ml olive oil or avocado oil
  • salt and milled black pepper, to taste
  • 150g chorizo sausage, sliced**
  • 1 potato, cooked, peeled and diced
  • 10ml basil or red pepper pesto
  • 150g Cheddar or mozzarella cheese, grated
  • 8 eggs, whisked


  • micro salad leaves
  • olive oil
  • lemon wedges (optional)


  1. Preheat the oven to 190°C.
  2. Peel the vegetables, if necessary.
  3. Cut all the vegetables into bite-sized chunks and place in a mixing bowl.
  4. Add the garlic, oil, salt and pepper. Toss well to coat and arrange on a foil-lined baking sheet.
  5. Roast the vegetables in the oven for 25–35 minutes, or until tender. Remove from the oven and set aside.
  6. Heat a heavy-based frying pan until hot and fry the chorizo slices for about 1–2 minutes per side.
  7. Toss the vegetables, chorizo, potato, pesto and cheese together. Season well with salt and pepper.
  8. Grease an oven-proof frying pan, casserole or round baking tin.
  9. Place the vegetable mixture in the pan or tin and spread to cover the base.
  10. Pour the whisked eggs over the top and bake in the oven for 30–40 minutes, or until the centre is just set.
  11. Allow to stand for 5 minutes before serving topped with fresh salad leaves, a drizzle of olive oil and lemon wedges, if desired.

COOK’S NOTE *Red onions, red and yellow peppers, butternut, brinjal, baby marrow, yellow patty pans.

**For a vegetarian option, replace with 150g extra vegetables and some wilted, chopped spinach.

(Serves 4–6)



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