Pepper and chorizo frittata recipe

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  • Healthy





Nutrition per portion

Calories 336 kCal 17%
Fat 22g 31%
  -  Saturates 8gg 40%
  -  of which Sugars 12gg 13%
Salt 1gg 17%

Make the most of sweet, colourful peppers and smoky chorizo with this tasty one-pot dish, which is brilliant for breakfast or supper!


  • 4 medium mixed peppers, e.g. red, yellow and orange
  • 200g (7oz) whole chorizo sausage
  • 1 large Spanish onion, sliced into thin wedges
  • 2 large cloves garlic, thinly sliced
  • 1 small bunch fresh basil, flat-leafed parsley or coriander, roughly chopped
  • 6 eggs, beaten
  • Salt and freshly ground black pepper


  • Halve, de-seed and roughly chop the peppers. Remove the outer skin from the chorizo and chop it into small bite-sized pieces.

  • Put the chorizo in a large, non-stick frying pan and stir over a medium heat until the oil starts to run from the sausage. Add the peppers, onion and garlic to the pan and stir-fry over a brisk heat for 10-15 mins, until the peppers and onion are tender, deep golden brown and a bit sticky (it will look as though there is too much mixture at first but the vegetables do cook down).

  • Stir the chopped herbs into the beaten egg with plenty of salt and pepper then pour over the pepper mixture. Tilt the pan a little to make sure the egg goes all over the pan.

  • Leave the pan over a moderate heat for 3-4 mins until the egg is lightly set. If there is still a little runny egg in the centre of the pan, pop it under a hot grill for 1-2mins. Serve in thick wedges with garlic bread.

Top tip for making Pepper and chorizo frittata

If you can take a little heat, fry some chopped red chilli with the peppers. Make a vegetarian alternative and replace the sausage with 175g (6oz) chopped shiitake mushrooms. You will have to add a couple of tablespoons of olive oil to the pan.

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