Mini Chorizo and PERi-PERi Frittatas

Sometimes, an omelette just won’t cut it - enter the frittata. Baked in the oven, loaded with chorizo and infused with PERi-PERi, this recipe says ‘I’m fancy’ (but without the faff).

Serves5
Prep Time10 mins
Cook Time30 mins

Ingredients

icon-tri-down
Download Recipe
  • 90ml PERi-PERi sauce (choose your flavour)
  • 1 tbsp. olive oil
  • 6 medium eggs, beaten
  • 120g diced chorizo
  • 1 red pepper, sliced
  • 1 red onion, sliced
  • 100g frozen peas
  • A bunch of freshly chopped flat leaf parsley

Cooking instructions

Nando's barci icon
icon-tri-right
  1. 1

    Preheat oven to 160°c fan and preheat frying pan over a medium high heat. Whisk the eggs with PERi-PERi sauce in a bowl.

    icon-tri-right
  2. 2

    Add oil to the pan and cook the chorizo for 3-4 minutes. Add red onion and pepper and cook for 5 minutes, then add peas and cook for another 2 minutes. Finish off by adding parsley.

    icon-tri-right
  3. 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.

    icon-tri-right
  4. 4

    Remove from the oven and divide into 5 containers. Refrigerate for up to 4 days and enjoy with salad.