Chorizo-frittata

Sweetcorn, pea and sweet potato frittata

A mix of frozen and tinned veg makes this spicy, one-pan egg dish so quick to prepare

By , 24 April 2019

(14 votes)

Sweetcorn, pea and sweet potato frittata
  • Prep: 10 Mins
    Cook: 30 Mins

  • Serves: 4

Nutritional Info
Each 257g serving contains
  • Energy

    1108KJ

    265KCAL

    13%
  • Fat

    12.3g

    med

    18%
  • Saturates

    2.8g

    low

    14%
  • Sugars

    5.4g

    low

    6%
  • Salt

    0.41g

    low

    7%
1
of your 5-a-day
of your reference intake.
Typical energy values per 100g: 431kJ/103kcal.
Ingredients
  • ½ red onion, peeled and sliced
  • 1tbsp rapeseed oil
  • 200g Frozen for Freshness Sweet Potato Chunks, thawed
  • 100g drained tinned sweetcorn
  • 200g frozen petits pois
  • 2tbsp harissa paste
  • 6 medium eggs, beaten
  • 100g mild baby leaf salad
Method
  • Preheat the oven to 200C/180C Fan/Gas 6.

  • In an oven-safe trying pan, fry the red onion in the oil on medium for 5-6 mins until soft and starting to turn golden.

  • Remove from the heat and stir in the vegetables. Stir the harissa into the eggs and pour over the veg.

  • Bake the frittata for 20-25 mins until golden and set in the centre. Allow to cool for 5 mins, then slice and serve with the salad.