Spanish-style chorizo frittata

If you've got some eggs you need to use up, this recipe is perfect. Flavoured with chorizo and paprika - you'll be transported to Spain with this tasty frittata!

Serves: 4

Time to make: 45 mins

Hands-on time: 15 mins

Ingredients

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1 tablespoon olive oil
1 medium red onion, thinly sliced
1 large red capsicum, thinly sliced
100g chorizo sausage, thinly sliced
1 teaspoon mild paprika
½ cup frozen peas
8 eggs whisked with ½ cup skim milk
1 spring onion, thinly sliced
200g cherry tomatoes, halved
2 teaspoons red wine vinegar
2 tablespoons small mint leaves
4 cups mixed salad leaves, to serve
2 tablespoons vinaigrette
4 slices mixed grain bread and a little reduced-fat spread, to serve

Instructions

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1 Preheat the oven to 180°C. In a medium cast-iron or ovenproof frying pan, heat half of the oil over medium. Cook the red onion, capsicum and chorizo, stirring, for 7 minutes. Add the paprika and peas. Cook, stirring, for 1 minute.

2 Season whisked eggs and milk well with black pepper, to taste. Add to the chorizo mixture and cook for 4-5 minutes, or until frittata is beginning to set around the edges. Transfer to oven and bake for 15 minutes.

3 Meanwhile, in a bowl, combine spring onion, tomatoes and vinegar and season with black pepper.

4 To serve, slice and top frittata with tomato mix and mint. Divide among plates with dressed salad leaves and bread.

Serving suggestion

Make it gluten free: Use gluten-free bread and check chorizo and paprika are gluten free.

Nutrition Info (per serve)

Calories 481 cal

Kilojoules 2010 kJ

Protein 27 g

Total fat 27 g

Saturated fat 7 g

Carbohydrates 30 g

Sugar 12 g

Dietary fibre 7 g

Sodium 620 mg

Calcium 210 mg

Iron 4 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.