Spanish-style chorizo frittata
(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.