Prawn & chorizo frittata
5
Points®
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
1 small, finely chopped
Red pepper
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, raw
4 individual
Fennel
1 individual
Rocket
100 g
Lemon
1 zest(s) of 1
Lemon Juice, Fresh
1 tablespoon(s)
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.
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