Rasher, Chorizo and cheese Frittata


  • 8 eggs
  • One small onion
  • 1 large tomato chopped
  • 300g sliced mushrooms (Optional)
  • 100g of peppers (Optional)
  • 75g of Chorizo
  • 200g Wexford Strong and Vintage Cheddar (for a more mild taste, use Wexford Mild & Creamy or Rich and Mature)
  • 15g Butter
  • 4 Chopped Rashers
  • Salt & Black Pepper to season



  1. Heat the pan and melt butter over the pan. Add the chorizo and rashers and stir for 3-4 minutes to release the flavour and oils.
  2. Chop the onion finely and fry in the butter, chorizo and rashers. Add the mushrooms and pepper (if using), stir and leave under a low heat for 2 minutes. Keep an eye on them and continue to stir to make sure they don’t stick to the bottom of the pan.
  3. Whilst the vegetables are frying, whisk the eggs in a bowl and add in the tomato.
  4. Pour the egg mixture onto the pan.
  5. Cook on a low heat for 12 minutes, until golden brown underneath and runny on top.
  6. Slice Wexford Strong and Vintage Cheddar and place over the top of the frittata
  7. Place the pan with the frittata under a low heat grill for a few minutes to set.
  8. Slide onto a plate, cut into wedges and serve