Prawn & chorizo frittata
Never tried seafood with spicy chorizo? Give it a go in this simple supper for two
Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 25 mins
- Heat grill to medium. In a 20cm frying pan, fry the onion and chorizo in the oil over a low heat. Cook for 4-5 mins, stirring occasionally until the onion is soft.
- Take the pan off the heat, pour out any excess fat from the chorizo, then stir in the beaten eggs and milk with some seasoning. Stir in the prawns and peas and return to a low heat for 10-12 mins until all but the very top of the frittata is set. Flash it under the grill until golden (keep the handle away from the heat). Serve in wedges with a leafy salad.
Cooking under the grill
If your frying pan has an ovenproof handle it will be fine under the grill - just remember to wear oven gloves when removing it. If the pan has a plastic handle, make sure you leave the handle sticking out of the grill away from direct heat - or wrap it in some foil before grilling.
PER SERVING
387 kcalories, protein 34g, carbohydrate 8g, fat 25 g, saturated fat 7g, fibre 3g, sugar 4g, salt 2.11 g
Recipe from Good Food magazine, April 2010.
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http://www.bbcgoodfood.com/recipes/408650/
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Difficulty and servings
Serves 2
Preparation and cooking times
Prep 10 mins
Cook 25 mins
Ingredients
PER SERVING
387 kcalories, protein 34g, carbohydrate 8g, fat 25 g, saturated fat 7g, fibre 3g, sugar 4g, salt 2.11 g
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