Photo of Chorizo & red pepper frittata by WW

Chorizo & red pepper frittata

Points® value
Total Time
30 min
10 min
20 min
Whip up this filling dish in a flash thanks to roasted red peppers in a jar


Calorie controlled cooking spray

4 spray(s)

Chorizo Sausage

75 g, diced

Red onion

2 small, cut into thin wedges

Roasted red peppers in brine, drained

320 g, drained weight, 4 peppers cut into thin wedges

Egg, whole, raw

6 large, raw

Semi Skimmed Milk

50 ml

Parsley, fresh

10 sprig(s), fresh, leaves finely chopped

Salad leaves

4 portion(s), to serve


  1. Preheat the grill to medium. Mist a 20-22cm ovenproof frying pan with cooking spray and set it over a medium-high heat. Cook the chorizo for 1 minute, then add the onions and cook for 5 minutes until the onions have softened and the chorizo is crisp at the edges.
  2. Add the peppers to the pan and cook for 1 minute to warm through.
  3. Meanwhile, whisk together the eggs and milk in a jug and season well. Pour over the chorizo mixture and gently swirl the pan to distribute evenly. Reduce the heat to low and cook for 5-6 minutes, until the frittata is almost set.
  4. Transfer the pan to the grill and cook for 2-3 minutes, until set and golden on top.
  5. Scatter the parsley over the frittata, then cut into quarters and serve with the green salad on the side.