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Frittata Rustico

Frittata Rustico

Preparation 30 mins
Cook 50 minutes 
Serves  6


  • 1 ½ chorizo sausage
  • 1 packet of vine ripened cherry tomatoes
  • 1 large red capsicum
  • 1 Spanish onion
  • 2 garlic cloves crushed
  • 2 cups of baby spinach
  • 2 medium potatoes
  • 1 knob of butter
  • 110g Australian feta
  • 5 eggs
  • 1 ½ cups of self-raising flour
  • 1 ½ cups of milk
  • ½ cup of grated cheddar cheese
  • 1⁄3 cup of grated Grana Padano cheese
  • Dried parsley
  • Dried garlic
  • Salt and pepper
  • Extra virgin olive oil


Step 1
Turn griller onto high heat. Grill red capsicum to a char, turn and allow all sides to get even char. Once charred completely it will begin to collapse. In the meantime, pierce potatoes with a knife and place on a small plate in the microwave on HIGH for 4 minutes. Turn potatoes over and microwave on HIGH for another 3 minutes. Once potatoes and capsicum are cooked place on a plate to cool down.

Step 2
Slice up chorizo sausage in prep for frying. Drizzle olive oil into Re-lite 28cm Fry Pan. Put slices of chorizo into fry pan and brown on one side. Repeat on the other side. Once completely browned, set aside. Leave chorizo juices in fry pan.

Step 3
Place a colander over the sink. Get your now cooled charred capsicum and begin to peel off the charred skin. When done place peeled capsicum into a bowl. Add a dash of extra virgin olive oil and sea salt. Set aside.

Step 4
Slice up Spanish onion. Sauté with olive oil in Re-lite 28cm fry pan. Once transparent add in your crushed cloves of garlic. Cook further to slightly brown off. While onions are browning, get your cherry tomatoes and slice each one in half and set aside into a small salt&pepper bowl. Once a slight brown colour and transparency is reached, remove onions from the pan and set aside.

Step 5
Crack and whisk eggs into a salt&pepper mixing bowl. Slowly whisk in self-raising flour. Add grated cheddar cheese. Add finely grated Grana Pandano cheese. Add a sprinkle of dried parsley and dried garlic. Season with salt and pepper. Mix all until evenly blended and then slowly add in the milk.

Step 6
Chop up most of your baby spinach and reserve a small handful for the top of your frittata. Now with all your ingredients prepped start the frittata assembly in your fry pan. Start with chopped spinach followed by tomatoes, chorizo, potato, capsicum and Spanish onion with diced up feta. You will need to reserve a small portion of all ingredients as toppings for your frittata.

Step 7
Once assembled slowly pour in the egg mixture. Once mixture is completely added, assemble the remaining ingredients on top of the frittata making sure everything is evenly spread. You are now ready to place your assembled frittata in the oven!

Step 8
Place into oven (preheated to 160°C fan-forced) and bake for approximately 50 minutes. Be sure check in on the 25 minute mark.

Step 9
Once slightly cooled, flip onto a plate followed by flipping again onto your serving plate to have it the correct side up. Optional to garnish with fresh feta.



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