Mini Chorizo and
      PERi-PERi Frittatas

Mini Chorizo and PERi-PERi Frittatas

Prep10mins
Cook30mins
Serves5
Small Plates

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).

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

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

Bring the heat home

We’ve created a range of products so you can splash, drizzle, squeeze and shake to your heart’s content.
Explore the full range
Four Nando's PERi-PERi sauce bottles: Lemon & Herb, Medium, Garlic, and Hot, showcasing vibrant labels and varying heat levels.

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