Prawn, Chilli and Coriander Frittata
By OcadoLife
Published on 21 January 2022
A midweek meal to help get more veggies into your
diet, this Prawn, Chilli and Coriander Frittata by MasterChef winner and
restaurateur Shelina Permalloo is quick to make, and any leftovers are great as
a lunch box filler the next day. The recipe calls for a rainbow of carrots,
peppers and spring onions, but use any veg you have in the fridge, and choose a
mild or hot chilli depending on your preference. Time and servings
20 minsTotal time
2Servings
20 minsCooking time
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.