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30 fresh tomato recipes

Tomatoes are humble enough to blend into the background of sauces and salads, but robust enough to star as the main ingredient in a dish.

6. Frittata with kale, tomato, and chorizo

Feasting On Art
Frittata with kale, tomato, and chorizo.

 By Megan Fizell, Feasting On Art

Serves 4 as a light meal

1 tablespoon olive oil
1/4 cup chorizo, chopped
1 can of chickpeas, drained
1/3 cup tomatoes, chopped
1 tablespoon chili flakes
small handful of kale, roughly torn
1/4 lemon, juiced
salt & pepper
5 eggs, beaten with a fork
2 tablespoons Parmesan cheese, grated

1. Preheat the oven to 200 degrees C/ 390 degrees F.

2. In a cast-iron pan over medium-high heat, warm the olive oil and add the chorizo. Cook the chorizo for 2-3 minutes, stirring often, and add the chickpeas, tomatoes, chili flakes and kale. Continue to cook until the tomatoes begin to break down and the kale has wilted, around 2-3 minutes. Add the lemon juice and seasoning, stir well and add the beaten eggs. Cover with the Parmesan cheese and slide into the oven.

3. Cook for around 10-15 minutes until the middle of the frittata has set. To check, grasp the handle of the pan and shake. If the eggs in the middle are wobbly, then the frittata needs to continue cooking.

4. Serve warm or cold. Makes a nice lunch when paired with a salad of bitter greens. Can be reheated the following day if stored in an airtight container in the refrigerator.

Read the full post on Stir It Up!

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Mark Sappenfield
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