Chorizo and Roasted Pepper Frittata
Ingredients
- 8 large eggs
- 150 g cooking chorizo
- 200 g roasted red peppers in brine
- 80 g mature cheddar
- 1 red onion
- 1 tsp smoked paprika
- 1 tbsp olive oil
Nutrition (per serving)
- Calories
- 484 kcal
- Protein
- 31.1 g
- Carbohydrate
- 7.1 g
- of which sugars
- 5.2 g
- Fat
- 36.2 g
- of which saturates
- 13.6 g
- Fibre
- 1.8 g
- Salt
- 2.50 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Preheat the grill to medium-high. Dice the chorizo and red onion, and slice the roasted peppers into strips.
- 2
Heat olive oil in an ovenproof frying pan. Fry the chorizo and onion over a medium heat for 5 minutes until the chorizo releases its oils.
- 3
Whisk the eggs with the smoked paprika and season well. Scatter the peppers over the chorizo.
- 4
Pour in the egg mixture and cook on the hob for 5–6 minutes until the base is set. Grate the cheddar over the top.
- 5
Place under the grill for 3–4 minutes until golden and fully set. Rest for 2 minutes before slicing.
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