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e.g. gluten-free low cholesterol recipes, how to lower cholesterol
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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!
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.
Make it gluten free: Use gluten-free bread and check chorizo and paprika are gluten free.
Calories 481 cal
Kilojoules 2010 kJ
Total fat 27 g
Saturated fat 7 g
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