Chorizo, roasted red pepper and pea frittata

*This recipe is gluten-free according to industry standards


olive oil a drizzlechorizo 60g, dicedred onion ½, finely slicedred chilli ½, finely slicedgarlic 2 cloves, thinly slicedroasted red pepper from a jar 2, drained and slicedfrozen peas 100geggs 4, beatenparmesan 25g, finely gratedrocket a handful, dressed with sherry vinegar



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.


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.

Nutritional Information

Kcals401 Fat25.2g Saturates9.1g Carbs11.5g Sugars6.3g Fibre4.1g Protein30.1g Salt2.7g

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