Prawn & chilli frittata

• eggs↗5
• soft herbs10g g

  (coriander, parsley, basil or chives), roughly chopped

• olive oil↗1 tbsp tbsp
• banana shallot↗1

  finely chopped

• chilli↗1

  (deseeded if you prefer less heat), finely chopped

• red pepper↗1

  sliced

• garlic cloves↗2

  finely chopped

• leftover rice with prawns300g g

  (see recipe below)

• pesto↗2 tbsp tbsp

  (optional)

• salad

  to serve

Step-by-step instructions

1. 1

   Beat the eggs in a bowl with the herbs and set aside. Heat the oil in a non-stick frying pan over a medium heat. Stir in the shallots and chilli and cook for 4-5 mins, until softened. Stir in the pepper and cook for another 4-5 mins, then mix in the garlic. Cook for 2 mins until fragrant, then mix in the leftover rice with prawns.

2. 2

   Pour over the eggs and tilt the pan so it spreads all over. Dollop over the pesto, if using, and swirl using the back of a spoon. Cook for 5 mins, then cover and cook for a few minutes until no raw egg remains. Cut into wedges and serve with a salad.