Delia Smith describes a frittata as “Italy’s version of an open-face omelette”. Just like an omelette you can change the ingredients to the dish with whatever you have in the fridge. I often make the version below but I also make it with prawns or any leftover meat. Another benefit of this dish is that it can be served cold and is great as a lunch that is why I always make a large one then eat it over a few days. I have not used precise quantities of meat as it depends on how much you want to add or have in your fridge. 


8 eggs                                            IMG_1966

1 onion chopped

Juice of 1 lemon


Cooked Ham

Handful chopped Coriander

Handful frozen peas


Pre-heat the oven to 180degress.

In a frying pan add a tablespoon of olive oil and heat gently. Add the onion and chorizo and cook over a low heat for 5 IMG_1967minutes. Add the ham and peas and coriander.

Whisk your eggs in a bowl. Add the juice of the lemon season with salt and pepper.

Mixture in the dish before the eggs

Mixture in the dish before the eggs

Evenly spread the meat mixture into a lightly oiled oven proof dish then pour the eggs over.

Cook in the pre heated oven for 20minutes or until the eggs are cooked through.

Serve with a green salad.


Ham and Chorizo Frittata

Ham and Chorizo Frittata

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