Span­ish-style chorizo frit­tata

Healthy Food Guide (Australia) - - RECIPES -

(p61) Serves 4–6 Cost per serve $5.10 Hands-on time 15 min Cook­ing time 30 min di­a­betes friendly 1 ta­ble­spoon olive oil 1 medium red onion, thinly sliced 1 large red cap­sicum,

thinly sliced 125g chorizo sausage,

thinly sliced 1 tea­spoon mild paprika ½ cup frozen peas 8 eggs ½ cup re­duced-fat milk 1 shal­lot, thinly sliced 1 x 200g pun­net grape

toma­toes, halved 2 tea­spoons red wine vine­gar 2 ta­ble­spoon small mint leaves Mixed salad leaves, to serve 1 Pre­heat the oven to 180°C. Heat half of the oil in a medium cast-iron or oven­proof fry­ing pan over medium heat. Cook the red onion, cap­sicum and chorizo, stir­ring, for 7 min­utes. Add the paprika and peas; cook, stir­ring mix­ture, for 1 minute.

2 Mean­while, whisk to­gether eggs and milk in a large jug. Sea­son well with cracked black pep­per.

3 Add egg mix­ture to the chorizo mix­ture and cook for 4–5 min­utes, or un­til frit­tata is be­gin­ning to set around the

edges. Trans­fer to oven. Bake for 15 min­utes. 4 Mean­while, com­bine shal­lot, toma­toes and vine­gar in a bowl. Sea­son with pep­per. Top frit­tata with tomato salad and mint. Slice and serve with salad leaves.

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