Prawn & chilli frittata
Serves 2
Easy
Prep:
Cook:
Make this frittata using the leftovers from our prawn, chorizo & courgette baked rice – serve it for lunch the next day
Skip to ingredients
- 5 eggs
- 10g soft herbs(coriander, parsley, basil or chives), roughly chopped
- 1 tbsp olive oil
- 1 banana shallotfinely chopped
- 1 chilli(deseeded if you prefer less heat), finely chopped
- 1 red peppersliced
- 2 garlic clovesfinely chopped
- 300g leftover rice with prawns(see recipe below)
- 2 tbsp pesto(optional)
- saladto serve
Nutrition: Per serving
- kcal458
- fat23g
- saturates6g
- carbs31g
- sugars7g
- fibre4g
- protein28g
- salt1.7g
Method
step 1
Beat the eggs in a bowl with the herbs and set aside. Heat the oil in a non-stick frying pan over a medium heat. Stir in the shallots and chilli and cook for 4-5 mins, until softened. Stir in the pepper and cook for another 4-5 mins, then mix in the garlic. Cook for 2 mins until fragrant, then mix in the leftover rice with prawns.
step 2
Pour over the eggs and tilt the pan so it spreads all over. Dollop over the pesto, if using, and swirl using the back of a spoon. Cook for 5 mins, then cover and cook for a few minutes until no raw egg remains. Cut into wedges and serve with a salad.
