Prawn & chilli frittata
Make this frittata using the leftovers from our prawn, chorizo & courgette baked rice – serve it for lunch the next day
- Preparation:
- Cooking:
- Total:
- Serves: 2 persons
Ingredients
- 5eggs
- 10g soft herbs (coriander, parsley, basil or chives), roughly chopped
- 1tbsp olive oil
- 1banana shallot , finely chopped
- 1chilli (deseeded if you prefer less heat), finely chopped
- 1red pepper , sliced
- 2garlic cloves , finely chopped
- 300g leftover rice with prawns (see recipe below)
- 2tbsp pesto (optional)
- salad , to serve
Instructions
Step 1
Beat the eggs in a bowl with the herbs and set aside. Heat the oil in a non-stick frying pan over a medium heat. Stir in the shallots and chilli and cook for 4-5 mins, until softened. Stir in the pepper and cook for another 4-5 mins, then mix in the garlic. Cook for 2 mins until fragrant, then mix in the leftover rice with prawns.Step 2
Pour over the eggs and tilt the pan so it spreads all over. Dollop over the pesto, if using, and swirl using the back of a spoon. Cook for 5 mins, then cover and cook for a few minutes until no raw egg remains. Cut into wedges and serve with a salad.