Skip to content

Mini Chorizo and PERi-PERi Frittatas

Prep: 10mins Cook: 30mins


Sometimes, an omelette just won’t cut it - enter the frittata. Baked in the oven, loaded with chorizo and infused with PERi-PERi, this recipe says ‘I’m fancy’ (but without the faff).

Download recipe
Opens in a new window


90ml PERi-PERi sauce (choose your flavour)
1 tbsp. olive oil
6 medium eggs, beaten
120g diced chorizo
1 red pepper, sliced
1 red onion, sliced
100g frozen peas
A bunch of freshly chopped flat leaf parsley


Step 1

Preheat oven to 160°c fan and preheat frying pan over a medium high heat. Whisk the eggs with PERi-PERi sauce in a bowl.

Step 2

Add oil to the pan and cook the chorizo for 3-4 minutes. Add red onion and pepper and cook for 5 minutes, then add peas and cook for another 2 minutes. Finish off by adding parsley.

Step 3

Spoon the veg mix into the muffin tray, divide into 10 muffins, top with egg mix and place in the oven for 12-15 minutes.

Step 4

Remove from the oven and divide into 5 containers. Refrigerate for up to 4 days and enjoy with salad.