Prawn and chorizo frittata
3
Points®
Total time: 30 min • Prep: 15 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
The Italian take on the famous omelette, this recipe combines two Italian ingredients together – prawns and chorizo. You’ll love the flavours they create.
Ingredients
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
Rocket
100 g
Frozen green peas
1 cup(s), (120g)
Egg(s)
4 medium
Egg white
4 medium
Fennel
1 baby, thinly sliced
Garlic
1 clove(s), crushed
Lemon juice
1 tbs
Instructions
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.
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