Paul says: “My wife Emma will make this dish most weekends for breakfast or brunch. If I’ve been out for a bike ride, then coming back home to this mid-morning is just the best treat. Emma uses up whatever is in the fridge and it comes out absolutely delicious. Chopped, roast chicken thighs or breasts are also lovely instead of the chorizo. If you are working to a budget, then frozen cocktail prawns are a great option too.”

Serves 4 (gluten-free)

Ingredients

9 eggs, beaten
3 tbsp olive oil
130g chorizo sausage, chopped
200g prawns, shelled and deveined
1 small onion, coarsely diced
1 tsp smoked paprika
1 red pepper, deseeded, cut into quarters, then sliced
1 yellow pepper, deseeded, cut into quarters, then sliced
150g mushrooms, quartered
13 cherry tomatoes, halved
120g spinach, cooked
100g mozzarella, diced
80g feta, crumbled
6 basil leaves, torn
4 sprigs of coriander, torn
1 tbsp extra virgin olive oil
Sea salt
Cracked black pepper

Method

Preheat the oven to 180°C fan.

Take a large ovenproof frying pan and heat 1 tablespoon of the olive oil over a high heat. Add the chopped chorizo and cook all over for 2–3 minutes. Add the prawns and fry for a further minute, making sure the prawns are cooked and covered in the lovely red chorizo oil.

Remove the chorizo and prawns from the pan and transfer to a plate. Return the pan to the heat, add the remaining 2 tablespoons of olive oil, the onion and smoked paprika and cook for 2 minutes. Add the peppers, mushrooms and tomatoes and continue cooking for a further 3 minutes.

Now add the spinach and allow to soften. Check the seasoning, then add the chorizo and prawns. Pour in the beaten eggs and stir. Now place the mozzarella around the pan, pushing into the mixture. Transfer to the oven and bake for about 12 minutes until the eggs are set. They will continue to cook when they come out of the oven.

To serve, finish the top of the frittata with the crumbled feta, torn basil and coriander and a drizzle of the extra virgin olive oil. Place in the middle of the table and get stuck in. We love to eat this with things like guacamole (see page 42), a dollop of soured cream, sriracha or Frank’s Hot Sauce.

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