RECIPE: Baked frittata with instant walnut relish

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We all need to indulge in a little comfort food now and then, and this flavour-packed frittata might just be your new winter favourite.

Protein-rich eggs are elevated by mushrooms and feta in a comforting light meal that’s great warm or cold.

Serves 4
Prep time 15 minutes
Cook time 40 minutes
Gluten free, paleo



  • 300g potatoes, peeled and cut into 1cm cubes

  • 50g extra virgin olive oil

  • 1 cured chorizo sausage, thinly sliced (optional)

  • 120g mushrooms, sliced

  • 1 garlic clove, finely chopped

  • 8 eggs, lightly whisked

  • flaked salt and pepper, to taste

  • salad greens, to serve

Instant Walnut Relish

  • 100g walnuts

  • 1 bunch mint, leaves only

  • 1 green chilli, halved, seeds removed

  • 1 piece preserved lemon, finely chopped or zest of ½ lemon

  • pinch salt


How to make

1. Preheat oven to 200°C (180°C fan forced). Place potatoes in a saucepan and cover generously with cold water. Add a pinch of salt. Turn heat to medium-high and cook for about 20 minutes or until potatoes are just tender. Strain potatoes and set aside.

2. Meanwhile, heat a non-stick oven-proof pan (such as a cast iron pan with metal handle) large enough to hold all the ingredients over medium heat. Add the chorizo and cook, stirring occasionally.

3. When chorizo has started to release its oils, add mushrooms and cook until soft. Add a pinch of salt and the garlic. Add potatoes to pan and turn heat down to low.

4. Crack eggs into a bowl and gently whisk. Add to pan. Allow to cook slowly, using a spatula to move the egg mixture from the outside of the pan to the centre until it’s mostly set. Continue to rearrange other ingredients so they are evenly distributed.

5. Place in oven on high shelf to finish cooking. Remove after 10-15 minutes, when set and golden brown.

6. To make the walnut relish, blitz all ingredients using a stick blender, or combine in a mortar and pestle.

7. Serve frittata with salad greens and relish on the side.

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