Ingredients
- 3 tbsp of olive oil
- 80 g of carrots, peeled and grated
- 1 red pepper, cut into thin strips
- 1 red chilli, finely sliced
- 2 spring onions, finely sliced
- 4 medium eggs, whisked and seasoned
- 150 g of cooked king prawns
- 25 g of coriander, roughly chopped
- 2 medium tomatoes, finely diced
- 20 g of mint, torn
- 1 garlic clove, crushed or grated
- 0.5 red onion, sliced
- 1 lime, juiced
- 0.5 tsp of sweet paprika
Method
Step 1
Preheat the oven to 180˚C/160˚C fan/gas 4. Using a small cast-iron pan or ovenproof frying pan, heat the oil over a medium heat, then add the carrots, pepper, chilli and spring onions. Cook for 2-3 mins. Season with salt and pour in the whisked eggs. Scatter over the king prawns and the coriander; transfer to the oven for 5 mins, until the eggs are cooked.Step 2
Meanwhile, mix all the salsa ingredients together in a small bowl.Step 3
Remove the frittata from the oven and allow to sit for a few mins, then top with the salsa, season with black pepper and serve. This can be eaten hot or cold; cut leftovers into portions and store in the fridge, wrapped or in a container, for up to 2 days.