Chorizo, kale and feta frittata

Chorizo, kale and feta frittata

Chorizo, kale and feta frittata

This hearty frittata makes the most of chorizo, a paprika-spiced sausage, that’s full of flavour. Combined with all the goodness and taste of kale and feta cheese, this is ab great kid dish for brunch, lunch or dinner.

serves: 2
prep: 0:10

cook 0:15


  • 1/2 bunch kale
  • 1 tbsp olive oil

  • 1 chorizo sausage, sliced

  • 1/2 medium onion, sliced

  • 6 eggs, lightly beaten

  • 80g feta


  1. Remove woody stems from kale and wash well. Blanch in boiling water for 2 minutes. Drain under cool water. Squeeze out as much liquid as possible then slice roughly.
  2. Heat oil in a medium non-stick frypan. Cook chorizo for 3 minutes, turning often. Add onion and cook for a further 3 minutes, being careful not to brown too much. Add blanched kale and saute for a further minute. Season well.
  3. Pour over beaten eggs and swirl pan to evenly coat. Cook for 3 minutes until eggs are almost completely set. Crumble feta cheese over the top then place the frypan under a grill for 1-2 minutes to finish cooking the eggs.
  4. Serve in wedges with a green salad and crusty bread.


  • Chorizo sausages are available in the supermarket or deli. Choose mild or spicy, depending on your taste.
  • Replace kale with silver beet or English spinach.
  • This recipe was created for Kidspot, Australia‚Äôs best recipe finder by Greer Worsley, who blogs at Typically Red.

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