Shrimp and Chorizo Frittata

A tasty but simple supper for two. Serve with a leafy green salad. If your frying pan has an ovenproof handle it will be fine under the broiler - just remeber to wear an oven glove when removing it. If the pan has a plastic handle, make sure you leave the handle sticking out of the broiler away from direct heat or wrap it in some foil before broiling.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 1⁄2 onion, finely chopped
• 2  ounces chorizo sausage, sliced
• 2  teaspoons olive oil
• 4  eggs, lightly beaten
• 1  tablespoon milk
• 3  ounces  cooked peeled shrimp
• 4  ounces  frozen peas, defrosted
•  salt and pepper

Directions

1. Heat the broiler to medium. In an 8in frying pan, fry the onion and chorizo in the oil over a low heat for 4-5 mins stirring occasionally until the onion is soft.
2. Take the pan off the heat, pour out any excess fat from the chorizo, then stir in the beaten eggs and milk with some seasoning.
3. Stir in the shrimp and peas and return to a low heat for 10-12 mins until all but the very top of the frittata is set.
4. Flash it under the broiler until golden. Serve in wedges with a salad.