Prep 10 mins
Cook 20 mins
Make the most of sweet, colourful peppers with this tasty one-pot dish. Stir-fry them with onion and smoky chorizo sausage then lightly set with eggs and herbs - it's brilliant for breakfast or supper! Top tips: Dot 5 or 6 dollops of fresh goat's cheese over the cooked peppers before pouring over the eggs. If you can take a little heat, fry some chopped red chilli with the peppers. Make a vegetarian alternative and replace the sausage with 175g (6oz) chopped shiitake mushrooms. You will have to add a couple of tablespoons of olive oil to the pan. The frittata makes a fantastic picnic dish in summer served cold on its own or sandwiched in crusty baguettes.
- 4 medium bell peppers, e.g. mix of red, yellow and orange
- 7 ounces whole chorizo sausage
- 1 large Spanish onion, sliced into thin wedges
- 2 large garlic cloves, thinly
- 1 bunch fresh basil or 1 bunch flat leaf parsley or 1 small coriander, roughly chopped
- 6 eggs, beaten
- salt & freshly ground black pepper
- Halve, de-seed and roughly chop the peppers. Remove the outer skin from the chorizo and chop it into small bite-sized pieces.
- Put the chorizo in a large, non-stick frying pan and stir over a medium heat until the oil starts to run from the sausage.
- Add the peppers, onion and garlic to the pan and stir fry over a brisk heat for a good 10-15 minutes until the peppers and onion are tender, deep golden brown and a bit sticky (it will look as though there is too much mixture at first but the vegetables do cook down).
- Stir the chopped herbs into the beaten egg with plenty of salt and pepper then pour over the pepper mixture. Tilt the pan a little to make sure the egg goes all over the pan.
- Leave the pan over a moderate heat for 3-4 minutes until the egg is lightly set. If there is still a little runny egg in the centre of the pan, pop it under a hot broiler for 1-2min.
- Serve in thick wedges with garlic bread.