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Prawn, Chilli and Coriander Frittata

Prawn, Chilli and Coriander Frittata

Brought to you by: OcadoLife
    2 serving

Prep time:

Cook time:

Serves: 2

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. 
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  • 3 tbsp olive oil
  • 80g 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
  • 150g cooked king prawns
  • 25g coriander, roughly chopped
  • 2 medium tomatoes, finely diced
  • 20g mint, torn
  • 1 garlic clove, crushed or grated
  • ½ red onion, sliced
  • 1 lime, juiced
  • ½ tsp sweet paprika


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.

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