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Ingredients

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.

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A star rating of 4.4 out of 5.24 ratings
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