Ingredients
- 1 cup cooked brown rice
- 1/2 cauliflower, cut into small florets
- 1dried chorizo, finely chopped
- 1 red capsicum, seeded, chopped
- 1 red onion, finely chopped
- 3 garlic cloves, crushed
- 3 tsp smoked paprika
- 500g green prawns, peeled, tails intact
- 6 eggs, lightly beaten
- micro herbs, lemon wedges, rocket salad, to serve
Method
- Steam cauliflower for 4-5 minutes until just tender. Set aside.
- Heat a 30cm ovenproof frying pan on medium. Saute chorizo 4-5 minutes until browned and oil is released. Add capsicum, onion and garlic and cook 3-4 minutes until softened. Mix in paprika, cook for 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, cook 4-5 minutes until frittata is set and prawns are cooked.
- Scatter with micro herbs and serve with lemon and salad.
Recipe: Australian Woman's Day
