Gluten Free Chorizo Frittata

Gluten Free Chorizo Frittata

By Shelby Kent
0:10 To Prep
0:20 To Cook
6 Servings
Average Rating
Difficulty Easy

Oh my goodness it tastes amazing. I tweaked a TCT to add my own flare. I will use it at my parties for gluten free hosts.


  • 2 Chorizo, sl
  • 1 red capsicum - diced
  • 8 Eggs, large
  • 100 Grams Danish feta crumbled
  • Pinch Oregano
  • 120 Mls buttermilk
  • Black pepper

Step 1

Slice and cook til brown chorizo in the sauté pan

Step 2

Peel sweet potato and slice thinly and cook in the oil left by the chorizo

Step 3

Remove sweet potato and cook the diced capsicum in the same pan with remaining oil

Step 4

Layer ingredients in the pan starting with the sweet potato then add capsicum and chorizo finish with feta.

Step 5

Sprinkle with oregano and freshly ground black pepper

Step 6

Whisk eggs and butter milk together

Step 7

Pour eggs over the pan spreading evenly. Cook on low heat til almost cooked then pop under grill to brown and finish cooking.

Chef's Tips

Taste absolutely delicious served cooled! Add a green salad for a light lunch.



Haven't tried it yet! Ivecread the ingredients three times and don't see sweet potato, how many? Wanted an easy frittata for the week end, very dissapointed all ingredients not listed?

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