Packed with nutrition and super economical, eggs are pretty special!
Ingredients
- Olive oil cooking spray
- 1/3 x 850g packet McCain sea salt and garlic mini roast potatoes
- 1 (170g) chorizo sausage, halved lengthways, sliced
- 8 eggs
- 1/4 cup milk
- 2 tablespoons chopped fresh flat-leaf parsley leaves
- 200g chargrilled red capsicum, sliced
- Fresh flat-leaf parsley leaves, to serve
Method
- Step 1Lightly spray an 18cm (base) heavy-based, flameproof, non-stick frying pan with oil. Heat over medium-low heat. Add potatoes. Cook, covered, stirring occasionally, for 8 minutes or until warmed through. Increase heat to high. Add chorizo. Cook, stirring, for 2 minutes or until browned.
- Step 2Whisk eggs, milk and parsley together in a jug. Season with salt and pepper.
- Step 3Pour egg mixture over potato mixture. Lift and tilt pan to distribute egg mixture. Reduce heat to low. Top with capsicum. Cook for 12 minutes or until almost set.
- Step 4Preheat grill on high. Place pan under grill. Grill for 5 minutes or until set and golden. Stand for 2 minutes. Loosen frittata with a spatula. Slide onto a plate. Sprinkle with parsley. Serve.
- Low carb
- Lower gi
Nutrition
2017 kj
Energy
31.1g
Fat Total
10.4g
Saturated Fat
3.9g
Fibre
26.2g
Protein
416mg
Cholesterol
1051mg
Sodium
21.9g
Carbs (total)
All nutrition values are per serve
- Author: Lucy Nunes
- Image credit: Ben Dearnley
- Publication: Super Food Ideas
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