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Prawn & chorizo frittata

Contains pork – recipe is for non-Muslims only
Never tried seafood with spicy chorizo? Give it a go in this simple supper for two

  • Prep: 10 mins
    Cook: 25 mins
  • Serves 2
  • Easy
  • Serves 2
  • Easy
  • Calories 387
  • Carbohydrates 8
  • Saturated Fat 7
  • Sugar 4
  • Protein 34
  • Fat 25
  • Fibre 3
  • Salt 2.11

Nutrition per serving

  • Calories 387
  • Carbohydrates 8
  • Saturated Fat 7
  • Sugar 4
  • Protein 34
  • Fat 25
  • Fibre 3
  • Salt 2.11

Ingredients

  • ½ onion, finely chopped
  • 50g chorizo, sliced
  • 2 tsp olive oil
  • 4 eggs, lightly beaten
  • 1 tbsp milk
  • 85g cooked, peeled prawns
  • 100g frozen peas, defrosted
  • leafy salad, to serve

Tip

Cooking under the grill
If your frying pan has an ovenproof handle it will be fine under the grill – just remember to wear oven gloves when removing it. If the pan has a plastic handle, make sure you leave the handle sticking out of the grill away from direct heat – or wrap it in some foil before grilling.

Method

  1. Heat grill to medium. In a 20cm frying pan, fry the onion and chorizo in the oil over a low heat. Cook for 4-5 mins, stirring occasionally until the onion is soft.

  2. Take the pan off the heat, pour out any excess fat from the chorizo, then stir in the beaten eggs and milk with some seasoning. Stir in the prawns and peas and return to a low heat for 10-12 mins until all but the very top of the frittata is set. Flash it under the grill until golden (keep the handle away from the heat). Serve in wedges with a leafy salad.

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