• 75g Chorizo diced
  • 1/2 cup onion, finely chopped
  • 1/2 cup green pepper, finely chopped
  • 1/2 cup button mushrooms, finely chopped
  • 1 garlic clove, crushed
  • 3 eggs
  • 50ml milk
  • Salt and pepper to taste


  • STEP 1
    Turn on the grill. Wisk the eggs with the milk, adding salt and pepper to taste.
  • STEP 2
    Without adding any oil and on a low heat, gently sweat the chorizo in a small 7" frying pan for 3-4 minutes.
  • STEP 3
    Add the onion and garlic to the pan until the onions turn translucent. Add the peppers and fry until soft add the mushrooms and fry for another 2-3 minutes.
  • STEP 4
    Add the egg mix to the frying pan and alternate between frying on the hob and grilling every 1-2 minutes until the egg mixture is set through.
  • STEP 5
    Transfer the frittata to a plate cut into equal portions. Serve with a side salad, chips or on its own. To give the frittata something extra add a dash of tobacco when serving.

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