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Photo of Chorizo and capsicum mini fritatta by WW

Chorizo and capsicum mini fritatta

Points® value
Total Time
1 hr
30 min
30 min
Pop these flavoursome cheesy crowd-pleasers on the table and watch them disappear amongst all the Christmas cheer.


Chorizo sausage

75 g, finely chopped

Light sour cream

½ cup(s), (125ml)


8 medium

Extra light cheddar cheese

½ cup(s), grated, (45g)

Fresh flat-leaf parsley

2 tbs, coarsely chopped

Roasted capsicum, not in oil

60 g, (1/4 cup) chopped

Pitted green olives

20 individual, pitted, halved

Fresh flat-leaf parsley

1 cup(s), (40 leaves)


  1. Preheat oven to 180°C. Lightly spray a 16cm x 26cm tin with oil and line base and sides with baking paper, extending 2cm over the edges.
  2. Heat a non-stick frying pan over high heat. Cook the chorizo for 2–3minutes or until browned.
  3. Whisk the sour cream in a bowl until smooth. Add the eggs and whisk until combined. Stir in the cheese and parsley and season with salt and pepper. Pour the mixture into the prepared tin and top with the chorizo and capsicum. Bake for 30 minutes or until set. Stand on a wire rack to cool in the tin
  4. Cut the frittata into 3cm squares. Top with half an olive and a parsley leaf and secure with a toothpick.


TIP: You can make the frittata up to a day ahead and assemble the stacks 3–4 hours in advance. Keep covered in the fridge.