Prep: 10mins Cook: 30mins
Serves : 5
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).
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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