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Photo of Prawn and chorizo frittata by WW

Prawn and chorizo frittata

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


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).