You’re going to love this one! Slightly spicy, salty chorizo, sweet peppers and mild creamy mozzarella, baked with eggs into the most perfect dinner – this chorizo, pepper and mozzarella frittata is a winner!
With just 4 ingredients, this frittata is as easy to shop for as it is to make.
If you haven’t made frittata before, it’s basically a crustless quiche or a thick omelette. Tasty morsels all mixed up with egg and cooked on the hob then under the grill until set.
This frittata takes just 15 minutes to make, so it’s perfect for a quick lunch or dinner in a hurry.
More frittata recipes:
The Ingredients
- Chorizo – use your favourite. A ring is best.
- Red peppers – here we use a jar of roasted red peppers. These are reasonably easy to find in supermarkets these days, but if you struggle you could roast your own red peppers, or just use raw red bell peppers cut into small pieces.
- Eggs – you’ll use 9 medium or large eggs. You could add more to make a large frittata.
- Mozzarella – I love mozzarella here for the creamy, stringy joy of it – it makes the frittata feel like a pizza! If you like, though, you could switch for feta or even halloumi.
Top Tips
- Cooking the frittata The key to a good frittata is making sure the egg is cooked all the way through. Check that the middle isn’t runny or wobbly before removing from the grill.
- Frying the chorizo It’s important to fry until the chorizo is starting to crisp – you don’t want chewy chorizo in your frittata.
- Get ahead Frittatas are fantastic eaten hot or cold. They’re also brilliant to take along on picnics! If you’re eating it cold, it will keep in the fridge for up to three days.
Chorizo, Pepper and Mozzarella Frittata
A simple 4 ingredient frittata with spicy chorizo, sweet peppers and creamy mozzarella.
Start Cooking in Cook Mode
Ingredients
- 225 grams chorizo ring
- 200 grams roasted red peppers from a jar
- 9 eggs
- 250 grams mozzarella
Instructions
- Preheat the grill to high.
- Cut the chorizo and peppers into 1cm cubes.
- Put a large, ideally nonstick frying pan on a medium heat. Add the chorizo and cook until the oil has been released and the chorizo is golden. Add the peppers and cook for another minute.
- Crack the eggs into a bowl, add a pinch of salt and pepper and whisk with a fork until combined. Tip into the frying pan and move the pan a little so that the eggs evenly cover the chorizo and peppers.
- Slice the mozzarella and position the slices evenly on top of the egg mix. Cook on the hob for 5 minutes.
- Transfer to the grill and cook for another 5 minutes, until the mozzarella is melted and the egg is fully set.
- Remove from the grill, use a spatula to ease it out of the frying pan and onto a plate then cut into slices to serve.
More recipes using chorizo:
- Creamy Chorizo Gnocchi
- Chorizo Breakfast Bake
- Leek and Chorizo Soup
- Cheddar and Chorizo Muffins
- Chorizo and Halloumi Pasta
- Cheese and Chorizo Omelette
- Creamy White Beans and Chorizo
- Chorizo and Scallops With Pasta
- Chorizo and Mozzarella Hot Sandwich
- Baked Cod with Creamy Chorizo Beans
- Chorizo, Tomato and Olive Pasta
