Chorizo, kale and feta frittata

Chorizo, kale and feta frittata


Serves 2


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


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.

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Serving Suggestions


  • 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.

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