Olive Magazine
Chorizo Frittata Recipe with Red Pepper and Peas

Chorizo, roasted red pepper and pea frittata

Published: May 12, 2019 at 10:01 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 2

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

  • Gluten free
Nutrition:
HighlightNutrientUnit
low inkcal401
fat25.2g
saturates9.1g
carbs11.5g
sugars6.3g
fibre4.1g
high inprotein30.1g
salt2.7g
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Ingredients

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

Method

  • 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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