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).
Mini Chorizo and PERi-PERi Frittatas
Prep: 10mins
Cook: 30mins
Cook: 30mins
5
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Ingredients
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
Method
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.
PERi-PERi FLAVOURS
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A mere hint of heat but a tidal wave of flavour.
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It’s right in the middle with a medium heat, not too mild, not too hot.
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Garlic comes at you with the double kick – medium heat and full-on garlicky flavour.
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This one’s for the Hot ones. If you can handle it...
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Like tackling a ferociously fiery dragon.
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