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