Mini chorizo and peri-peri frittatas

Mini chorizo and peri-peri frittatas

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This frittata is perfect for packing in your lunch box for school or work lunch tomorrow.

The ingredient of Mini chorizo and peri-peri frittatas

  1. 90ml Nandos Peri-Peri sauce
  2. 1 tablespoon olive oil
  3. 6 medium eggs, beaten
  4. 120g diced chorizo
  5. 1 red capsicum, sliced
  6. 1 red onion, sliced
  7. 100g frozen peas
  8. A bunch of freshly chopped flat leaf parsley

The instruction how to make Mini chorizo and peri-peri frittatas

  1. Preheat oven to 160C fan and preheat frying pan over medium heat. Whisk the eggs with peri-peri sauce in a bowl.
  2. Add oil to the pan and cook the chorizo for 3-4 minutes. Add red onion and capsicum and cook for 5 minutes, then add peas and cook for another 2 minutes. Finish off by adding parsley.
  3. Spoon the veg mix into the muffin tray, divide into 10 muffins, top with egg mix and place in the oven for 12-15 minutes.
  4. Remove from oven and divide into 5 containers. Refrigerate for up to 4 days and enjoy with salad.

Nutritions of Mini chorizo and peri-peri frittatas

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