Prawn & chorizo frittata

7
Total Time
30 min
Prep
9 min
Cook
21 min
Serves
4
Difficulty
Easy
This delicious all-in-one egg dish is full of flavour and great for the whole family

Ingredients

Chorizo Sausage

120 g

Calorie controlled cooking spray

4 spray(s)

Prawns, Raw

200 g, peeled

Red onion(s)

1 small, finely chopped

Red pepper(s)

1 medium, deseeded and finely chopped

Garlic

1 clove(s), crushed

Peas, fresh or frozen

120 g

Egg, whole, raw

4 medium, raw

Egg white(s), raw

4 individual

Fennel

1 bulb(s)

Rocket

100 g

Lemon(s)

1 zest(s) of 1

Lemon Juice, Fresh

1 tablespoons

New potatoes, raw

600 g

Instructions

  1. Boil the potatoes until tender, drain and allow to steam for a few minutes.
  2. Meanwhile heat a 15cm nonstick frying pan over a medium heat. Add the chorizo and cook, stirring, for 2 minutes. Transfer to a plate lined with a paper towel.
  3. Mist the same frying pan with cooking spray, add the prawns and cook, stirring, for 2-3 minutes or until just cooked through. Transfer to the plate with the chorizo.
  4. Re-mist the same pan with cooking spray, add the onion, pepper and garlic and stir for 5 minutes or until softened. Add the peas and cook for 1 more minute. Return the chorizo and prawns to the pan and spread to distribute.
  5. Meanwhile, preheat the grill to High. Whisk the eggs and egg whites in a large bowl and season to taste. Pour the egg mixture into the pan. Cook for 5 minutes or until the base and sides are just set, then put the pan under a grill and cook for 4-5 minutes or until puffed and golden.
  6. Meanwhile, combine the fennel, rocket, lemon zest and juice in a bowl. Season to taste. Cut the frittata into wedges and serve with the fennel salad.

Start eating better than ever!