Breakfast Frittata | The Perfect Recipe To Start The Day!

ham

🥗Healthier: turkey ham

💰Cheaper: bacon

Turkey ham is leaner and lower in calories, while bacon adds a smoky flavor.

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack

Reduced-fat cheese lowers calories, while monterey jack offers a similar texture.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is often less expensive.

milk

🥗Healthier: almond milk

💰Cheaper: water

Almond milk is lower in calories, while water can be used to reduce richness.

Slice the small red bell pepper in half through the core, remove the core and pith, and dice into small pieces.

Slice and dice the large brown or yellow onion, saving the root for stock.

Dice the chorizo sausages into small bite-sized pieces.

Thinly slice the garlic cloves into half moon shapes.

Chop the flat leaf parsley roughly for garnish.

Crack five large free range eggs into a mixing bowl and add two tablespoons of thickened cream (optional), then beat until smooth.

Heat a pan over medium-high heat and add one tablespoon of olive oil.

Add the diced onions and chopped garlic to the pan, sautéing for 3-4 minutes until slightly soft and lightly golden.

Add the diced chorizo, smoked paprika, sea salt flakes, and black pepper to the pan and sauté for an additional 3 minutes.

Add the diced bell pepper, cooked chickpeas, and ground cumin to the pan, mixing well and cooking for 5 minutes.

Add the baby spinach on top and let it sit for 45 seconds to soften before mixing it in.

Pour the beaten eggs over the sautéed mixture, spreading it out with tongs to ensure even distribution.

Cook for about 1.5 minutes until the edges start to set.

Transfer the pan to a preheated oven set to grill or broil at 190°C (375°F) for 5 minutes until puffy and golden.

Let the frittata cool for 10 minutes, then run a spatula around the edges to loosen it.

Gently tip the frittata out onto a heat-resistant surface or plate.

Garnish with chopped parsley, black pepper, sea salt flakes, and drizzle with extra virgin olive oil.

Optionally add snow pea sprouts for garnish.

Slice the frittata into 4 large, 6 medium, or 12 small pieces for serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens