Prawn & chilli frittata
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2
Ingredients
- 5 eggs
- 10g soft herbs (coriander, parsley, basil or chives), roughly chopped
- 1 tbsp olive oil
- 1 banana shallot, finely chopped
- 1 chilli (deseeded if you prefer less heat), finely chopped
- 1 red pepper, sliced
- 2 garlic cloves, finely chopped
- 300g leftover rice with prawns (see recipe below)
- 2 tbsp pesto (optional)
- salad, to serve
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.
