Chorizo, roasted red pepper and pea frittata

*This recipe is gluten-free according to industry standards

Ingredients

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

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.

Nutritional Information

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


0 views

Audlett Drive, Abingdon, Oxfordshire, OX14 3NJ

Phone: 01235 537002

abingdon@fitnessintime.co.uk

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

37 Rose Hill, Chesterfield, Derbyshire, S401TT

Phone: 01246 769600

chesterfield@fitnessintime.co.uk

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon