Chorizo & red pepper frittata
3
Points®
Total time: 30 min • Prep: 10 min • Cook: 20 min • Serves: 4 • Difficulty: Easy
Whip up this filling dish in a flash thanks to roasted red peppers in a jar
Ingredients
Calorie controlled cooking spray
4 spray(s)
Chorizo Sausage
75 g
Red onion
2 small
Roasted red peppers in brine, drained
320 g, drained weight
Egg, whole, raw
6 large, raw
Semi Skimmed Milk
50 ml
Parsley, fresh
10 sprig(s), fresh
Salad leaves
4 portion(s)
Instructions
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.
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