I am yet to meet anyone who doesn’t like Nando’s. Fact! I mean, what’s not to like? The tasty chicken, which, let’s face it, tastes better the hotter you go! The PERi-PERi chips or spicy rice? Not for every day, but what’s life without a treat every now and then.
Now, you can make your own Nando’s recipes in the comfort of your own kitchen. This week, we share their version of a delicious frittata. Baked in the oven, loaded with chorizo and infused with PERi-PERi. Quick, tasty and impressive. What’s not to like?
We’d love to see how you get on, so send in pics of your efforts to info@melanmag.com and we’ll feature on our social media.
Mini Chorizo and PERi-PERi Frittatas
Ingredients
- 90ml PERi-PERi sauce (choose your flavour)
- 1 tbsp olive oil
- 6 medium eggs, beaten
- 120g diced chorizo
- 1 red pepper, sliced
- 1 red onion, sliced
- 100g frozen peas
- A bunch of freshly chopped flat leaf parsley
Method
Preheat oven to 160°c fan and preheat frying pan over a medium high heat.
Whisk the eggs with PERi-PERi sauce in a bowl.
Add oil to the pan and cook the chorizo for 3-4 minutes. Add red onion and peppers and cook for 5 minutes, then add peas and cook for another 2 minutes. Finish off by adding parsley.
Spoon the veg mix into the muffin tray, divide into 10 muffins, top with egg mix and place in the oven for 12-15 minutes.
Remove from the oven and serve with salad. Weekday lunch sorted!
Recipe supplied by Nando’s.
