This super tasty prawn and rice frittata is so delicious.
Ingredients
- 1/2 cupbrown rice
- 1/2 cauliflower, cut into small florets
- 1 dried chorizo, finely chopped
- 1 red capsicum, seeded, chopped
- 1 red onion, finely chopped
- 3 clovesgarlic, crushed
- 3 tspsmoked paprika
- 500 ggreen prawns, peeled, tails intact
- 6 eggs, lightly beaten
- micro herbs, lemon wedges, rocket salad to serve
Tips
- Cover pan on the stove-top to help the frittata set.
Method
- Cook rice according to packet instructions. Drain, then set aside.
- Place cauliflower in a steamer basket over a saucepan of simmering water. Steam for 4-5 minutes, then set aside.
- Heat a 30cm oven-proof frying pan on medium. Sauté chorizo for 4-5 minutes until browned and oil is released. Add capsicum, onion and garlic, then cook for 3-4 minutes until softened. Mix in paprika, then cook for a further 1 minute. Stir in rice to combine.
- Preheat oven grill to high. Scatter prawns and cauliflower over rice mixture in pan. Pour over eggs and cook on low for 8-10 minutes until starting to set around edges. Transfer to grill, then cook for 4-5 minutes until frittata is set and prawns are cooked. Scatter with micro herbs and serve with lemon and salad.
Recipe: Woman's Day
