Name: Chorizo, roasted red pepper and pea frittata
Total time: 15 min
Yield: Serves 2
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

A chorizo frittata with red pepper and peas on a rustic baking tray

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.