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Prawn & chorizo frittata

Prawn & chorizo frittata

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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 2

Never tried seafood with spicy chorizo? Give it a go in this simple supper for two

Nutrition: per serving
NutrientUnit
kcal387
fat25g
saturates7g
carbs8g
sugars4g
fibre3g
protein34g
salt2.11g
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Ingredients

  • ½ onion , finely chopped
  • 50g chorizo , sliced
  • 2 tsp olive oil
  • 4 eggs , lightly beaten
  • 1 tbsp milk
  • 85g cooked, peeled prawn
  • 100g frozen pea , defrosted
  • leafy salad , to serve

Method

  • STEP 1

    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.

  • STEP 2

    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.

RECIPE TIPS
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.

Recipe from Good Food magazine, April 2010

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A star rating of 4.3 out of 5.22 ratings
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