Recipes: Prawn & chorizo frittata

Never tried seafood with spicy chorizo? Give it a go in this simple supper for two

• ½ onion , finely chopped
• 50g chorizo , sliced
• 2 tsp olive oil
• 4 eggs , lightly beaten
• 1 tbsp milk
• 85g cooked, peeled prawns
• 100g frozen peas , defrosted
• leafy salad , to serve

  

  1. Heat grill to medium. In a 20cm frying pan, fry the onion and chorizo in the oil over a low heat. Cook for 4-5 mins, stirring occasionally until the onion is soft.
  2. Take the pan off the heat, pour out any excess fat from the chorizo, then stir in the beaten eggs and milk with some seasoning. Stir in the prawns and peas and return to a low heat for 10-12 mins until all but the very top of the frittata is set. Flash it under the grill until golden (keep the handle away from the heat). Serve in wedges with a leafy salad.

  Cooking under the grill

  If your frying pan has an ovenproof handle it will be fine under the grill - just remember to wear oven gloves when removing it. If the pan has a plastic handle, make sure you leave the handle sticking out of the grill away from direct heat - or wrap it in some foil before grilling.

  PER SERVING

  387 kcalories, protein 34g, carbohydrate 8g, fat 25 g, saturated fat 7g, fibre 3g, sugar 4g, salt 2,11 g