Prawn and Chorizo Frittata
found in Mains - Meat Dishes
 | 7 SPs |
|
Prep: 10 minutes
Cook: 25 minutes
Difficulty:
Moderate
Delicious served warm for dinner or cold for lunch the next day.
Ingredients
- 120g chorizo, thinly sliced
- 200g king prawns (raw)
- 1 red onion, finely chopped
- 1 red pepper, deseeded and finely chopped
- 1 garlic clove, crushed
- 120g peas (frozen), defrosted
- 4 eggs
- 4 egg whites
- 1 fennel bulb, thinly sliced
- 100g rocket
- 1 tbsp lemon zest
- 1 tbsp lemon juice
Directions
1
Heat a medium nonstick frying pan over a medium heat. Cook the chorizo, stirring, for 2 minutes or until crisp and golden. Transfer to a plate lined with kitchen paper.
2
Cook the prawns in the same pan, stirring, for 3 minutes or until just cooked through. Transfer to the plate with the chorizo.
3
Cook the onion, pepper and garlic, stirring, for 5 minutes or until softened. Add the peas and cook for 1 minute or until heated through. Return the chorizo and prawns to the pan and spread to distribute.
4
Meanwhile, preheat the grill to high. Whisk the eggs and egg whites in a large bowl. Season with salt and freshly ground black pepper, then pour the egg mixture over the chorizo mixture into the pan. Cook for 5 minutes or until the base and sides are just set. Cook under the grill for 5 minutes, or until the top is puffed and golden.
5
Toss the fennel, rocket, lemon zest and juice together in a large bowl. Season well. Cut the frittata into wedges and serve with the fennel salad.
