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Chorizo, Caramelized Onion, Roasted Roma Tomato and Fontina Frittata

Nothing beats the drive-thru like this meal.

Just what is a frittata anyway? Wiki says it’s a type of Italian omelette. A frittata represents all that is good to the Italian household; it is a vehicle to use up those leftovers in the fridge.

Waste is tantamount to sin in the Italian household. Trust me on this, I work with one. I see his horror every single day that I need to throw away returned buffet items. Even though I have to by public heath code restrictions, he moans and complains. I guess it is a good way to grow up.

This recipe for frittata is just that. I happened to have some leftover Chorizo, Fontina cheese, and onion in the fridge. After that, it is just about technique. One could throw in almost anything you would eat. Leftover pasta, cheese, vegetables, meat – whatever your fancy. You could create some great dishes by experimentation. After all – isn’t the creative uses of leftovers what spawned some of the great dishes of today?

The key to a good frittata is the amount of olive oil you initially use. Please do not skimp on it, or you will find you cannot get the egg out of your pan.

Another great thing about this meal is it is made in one pan. Clean up is a snap. Do not fret about the cost of some of the ingredients, you would pay more at the drive-thru for a lot less.

You could substitute sun-dried tomatoes for the roasted ones in a pinch. Experiment with different cheeses to change the dimension of the frittata if you like. The key is, use up those leftovers. Spend your money at home, not in the drive-thru!

The fritatta just before it goes into the oven. Ahh, sweet success!

The frittata just before it goes into the oven. Ahh, sweet success!

Chorizo, Caramelized Onion, Roasted Roma Tomato and Fontina Frittata

Serves 6 to 8


  • 90 mL olive oil
  • 1 onion, sliced fine
  • 400 grams chorizo sausage, small diced
  • 8 halves oven roasted tomatoes
  • 12 eggs
  • 200 grams fontina cheese, grated


  1. Preheat your oven’s broiler.
  2. Caramelize onions in olive oil in a medium sized saucepan over medium heat until deep brown; stir often.
  3. Add chorizo, sweat until fragrant, about 5 minutes.
  4. Add tomato halves, break them up with a fork.
  5. Crack eggs into a medium sized bowl; whip eggs slightly, just so they are combined. Season them with salt and pepper.
  6. Add the eggs to the pan with the chorizo and onions; using a spatula, stir the mixture until the eggs at the bottom of the pan are set.
  7. Transfer the pan to the oven and cook under your broiler until the frittata is browned and set.
  8. Flip onto a cutting board to serve; cut into wedges to serve.

That was not so hard. If you have all your ducks in a row, you could put this dish out in less than 30 minutes.

What are some of the things you would put into a frittata?

{ 2 comments… add one }

  • The Duo Dishes December 14, 2009, 6:20 pm

    Chorizo and fontina are a perfect combination. Any cheese is delicious in fact for a frittata–gruyère, goat cheese, feta. Lots of veggies too!

  • jasonsandeman December 14, 2009, 10:00 pm

    @The Duo Dishes – Absolutely! The frittata is a great vehicle for almost anything in your imagination. I was just thinking of one that would feature manchego, serrano ham and pickled pineapple.

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