Chorizo, kale and feta frittata

Serves:

Serves 2

Ingredients

• 1/2 bunch kale
• 1 tbsp olive oil
• 1 chorizo sausage, sliced
• 1/2 medium onion, sliced
• 6 eggs, lightly beaten
• 80g feta

Method

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.

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.

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.

Serve in wedges with a green salad and crusty bread.

Find related frittata recipes

• Baby bacon and spinach frittatas
• Ham frittata
• Chorizo and potato frittata
• Leek, zucchini and cheese frittata
• Mini frittata
• Mushroom and spinach frittata
• Pea and asparagus frittata
• Roast vegetable frittata
• Spring frittata
• Sweet potato frittata

Serving Suggestions

Note

• 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, New Zealand’s best recipe finder by Greer Worsley, who blogs at Typically Red.