A Chorizo sausage and sweet roasted potato packed into pan with caramelised onion, kale and free range eggs. A delicious dish thats perfect for an alfresco dinner or weekend brunch. Gluten free.

30 Minutes. A delicious dinner in one pan.


2 Good quality chorizo
6 Free range eggs
2 Small sweet potato
1/2 Bunch of kale
1 Red onion
1/2 cup of milk

Preheat oven
Preheat oven to 220°C.

Prepare chorizo & sweet potato
Thinly slice the chorizo. Cut potatoes into 2cm cubes. Place on a lined bake tray with a drizzle of olive oil. Season with salt and pepper. Cook for 15 minutes. Remove from oven.

Prepare frittata
Crack eggs into a bowl with milk and season with salt and pepper. Beat eggs with a fork until combined. Remove stems from kale and discard. Roughly chop leaves. Peel and cut onion into thin wedges.

Cook frittata
Heat an oven proof fry pan over a medium heat with a drizzle of olive oil. Sauté the onion for 2 minutes. Add the kale and sauté for 3 minutes or until wilted. Season with salt and pepper. Add the roasted sweet potato and chorizo. Shake pan to even out the veg. Pour the eggs over. Cook for 2 - 3 minutes until the egg begins to set. Place in oven for 10 minutes until golden. Remove from the oven.

To serve
Allow frittata to rest for 5 minutes then serve.



The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes.

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

October 27, 2017 by Timothy Ryder
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