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Photo of Prawn and chorizo frittata by WW

Prawn and chorizo frittata

3 - 6
PersonalPoints™ per serving
Total Time
30 min
15 min
15 min
The Italian take on the famous omelette, this recipe combines two Italian ingredients together – prawns and chorizo. You’ll love the flavours they create.


Chorizo sausage

120 g, thinly sliced

Raw peeled prawns

200 g, peeled

Red onion

1 medium, finely chopped

Red capsicum

1 medium, finely chopped

Fresh lemon rind

1 tbs


100 g

Frozen green peas

1 cup(s), (120g)


4 medium

Egg white

4 medium

Fennel bulb(s)

1 baby, thinly sliced


1 clove(s), crushed

Lemon juice

1 tbs


  1. Heat a medium (15cm) non-stick frying pan over medium heat (see note). Cook chorizo, stirring, for 2 minutes or until golden. Transfer to a plate lined with paper towel.
  2. Cook prawns, stirring, for 2–3 minutes or until just cooked through. Transfer to plate with chorizo.
  3. Cook onion, capsicum and garlic, stirring, for 5 minutes or until softened. Add peas and cook for 1 minute or until heated through. Return chorizo and prawns to pan and spread to distribute.
  4. Meanwhile, preheat grill on high. Whisk eggs and egg whites in a large bowl. Season with salt and pepper. Pour egg mixture evenly over chorizo mixture in pan. Cook for 5 minutes or until base and sides are just set. Cook under grill for 4–5 minutes or until puffed and golden.
  5. Meanwhile, combine fennel, rocket, rind and juice in a bowl. Season with salt and pepper. Cut frittata into wedges and serve with fennel salad.


TIPS: If you don’t have a frying pan with a heatproof handle, assemble frittata in a 16cm round non-stick cake pan lightly sprayed with oil. Bake for 20–25 minutes in an oven preheated to 200°C or 180°C fan-forced. Garlic ciabatta. Toast 4 x 35g slices ciabatta and rub 1 side with the cut side of 1 garlic clove (halved).