Pepper and Chorizo Sausage Frittata

1. 1

   Halve, de-seed and roughly chop the peppers.

2. 2

   Remove the outer skin from the chorizo and chop it into small bite-sized pieces.

3. 3

   Put the chorizo in a large, non-stick frying pan and stir over a medium heat until the oil starts to run from the sausage.

4. 4

   Add the peppers, onion and garlic to the pan and stir fry over a brisk heat for a good 10-15 minutes until the peppers and onion are tender, deep golden brown and a bit sticky (it will look as though there is too much mixture at first but the vegetables do cook down).

5. 5

   Stir the chopped herbs into the beaten egg with plenty of salt and pepper then pour over the pepper mixture.

6. 6

   Tilt the pan a little to make sure the egg goes all over the pan.

7. 7

   Leave the pan over a moderate heat for 3-4 minutes until the egg is lightly set.

8. 8

   If there is still a little runny egg in the centre of the pan, pop it under a hot broiler for 1-2min.

9. 9

   Serve in thick wedges with garlic bread.

* Per serving · 4 servings · Values may vary.

No additional tips available.