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


Audlett Drive, Abingdon, Oxfordshire, OX14 3NJ

Phone: 01235 537002

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37 Rose Hill, Chesterfield, Derbyshire, S401TT

Phone: 01246 769600

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