Pumpkin, Chorizo, Feta & Rosemary Frittata

A taste of Italy, this delicious frittata is filled with roast pumpkin, spicy chorizo sausage, onion, rosemary & parsley & topped with cheddar cheese & feta.

700 g/1 ½ pounds pumpkin (including seeds & skin)
6 tablespoons light or medium olive oil
¾ teaspoon black, cracked pepper
1 small or 1.2 medium-sized onion
1 medium or 2 small cloves garlic
2 medium, 3 small or 1 large chorizo sausage/s (either raw or cured)
50 g/1 ¾ oz cheddar cheese (¾ cup when grated)
125 g/4 ½ ounces feta
fresh parsley (2 tablespoons when chopped)
sprig fresh rosemary (1 tablespoon when chopped)
½ teaspoon salt
7 medium-sized eggs
¾ cup full cream
½ teaspoon salt
Optional – 1 tablespoon sweet chilli sauce

View the full recipe at Tania’s Kitchen →