Chorizo Frittata Recipe with Red Pepper and Peas

Chorizo, roasted red pepper and pea frittata

  • serves 2
  • Easy

Liven up your frittata with chorizo and a kick of chilli, then pop under the grill until puffed and golden


*This recipe is gluten-free according to industry standards



  • olive oil a drizzle
  • chorizo 60g, diced
  • red onion ½, finely sliced
  • red chilli ½, finely sliced
  • garlic 2 cloves, thinly sliced
  • roasted red pepper from a jar 2, drained and sliced
  • frozen peas 100g
  • eggs 4, beaten
  • parmesan 25g, finely grated
  • rocket a handful, dressed with sherry vinegar


  • Step 1

    Heat the grill to high. Heat a drizzle of oil in a non-stick ovenproof frying pan and fry the chorizo until crisp. Reduce the heat, add the onion and cook for 5 minutes or until soft. Add the chilli and garlic, and cook for 2 minutes. Add the red peppers and peas, then tip in the eggs and season generously.

  • Step 2

    Cook for 2-3 minutes until the bottom is set and a little golden, then sprinkle with the parmesan and grill until puffed and golden on top. Serve with the dressed rocket.

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Nutritional Information

  • Kcals 401
  • Fat 25.2g
  • Saturates 9.1g
  • Carbs 11.5g
  • Sugars 6.3g
  • Fibre 4.1g
  • Protein 30.1g
  • Salt 2.7g