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