Paella-style frittata

• Serves 4
• 15 mins to prepare 20 mins to cook
• 590 calories/serving
• Dairy-free

Ingredients

• 3 tbsp olive oil
• 225g Spanish chorizo ring, thinly sliced
• 1 red onion, thinly sliced into rings
• 300g chicken breast, cut into thin strips
• 1 red pepper, cut into strips
• 1 yellow pepper, cut into strips
• ½tsp smoked paprika
• pinch saffron
• 125g (4oz) cooking prawns
• 5tbsp fresh chopped parsley
• 8 eggs
• thyme to garnish,

Directions

1. Cook the chorizo, onions, and chicken in a large heavy-bottomed frying pan or paella pan for 5 minutes over a fairly high heat, until the onions are mushy and the chicken is cooked through with no pink visible.
2. Cook for another 3-4 minutes, or until the peppers, smoked paprika, and saffron begin to soften.
3. Heat the prawns for 1 minute, moving constantly, then whisk together the eggs and parsley, pour over the ingredients in the pan, and cook for 5 minutes, or until the base is set.
4. In the meantime, preheat the grill and cook for 4-5 minutes, or until the top is brown and set.
5. Serve with a simple green salad, garnished with fresh thyme leaves and cut into wedges to serve.