Description
This prawn and chili frittata is a vibrant and flavorful dish perfect for using up leftover rice with prawns. Infused with fresh soft herbs, garlic, chili, and red pepper, it offers a delightful balance of spice and freshness. The frittata is cooked gently on the stovetop to create a fluffy, savory meal that’s great for breakfast, lunch, or dinner, served alongside a crisp salad for a complete, satisfying dish.
Ingredients
Scale
Frittata Ingredients
- 5 eggs
- 10g soft herbs (coriander, parsley, basil or chives), roughly chopped
- 1 tbsp olive oil
- 1 banana shallot, finely chopped
- 1 chilli (deseeded if preferred), finely chopped
- 1 red pepper, sliced
- 2 garlic cloves, finely chopped
- 300g leftover rice with prawns
- 2 tbsp pesto (optional)
To Serve
- Salad leaves
Instructions
- Prepare the egg mixture: Beat the eggs in a bowl and stir in the roughly chopped soft herbs. Set this mixture aside to allow the flavors to mellow and ensure even distribution in the frittata.
- Sauté shallots and chilli: Heat the olive oil in a non-stick frying pan over medium heat. Add the finely chopped banana shallot and chilli, cooking them for 4-5 minutes until softened and fragrant.
- Add red pepper and garlic: Stir in the sliced red pepper and cook for another 4-5 minutes to soften. Then mix in the finely chopped garlic and cook for 2 minutes until aromatic.
- Incorporate leftover rice with prawns: Add the 300g of leftover rice mixed with prawns to the pan; stir well to combine with the vegetables and heat through evenly.
- Cook the frittata: Pour the beaten egg and herb mixture evenly over the contents in the pan, tilting the pan to spread it uniformly. Dollop the optional pesto over the top, swirling it gently with the back of a spoon for flavor and visual appeal. Cook uncovered for 5 minutes over medium heat.
- Finish cooking with a lid: Cover the pan with a lid and cook for a few more minutes until the eggs are fully set and no raw egg remains, ensuring a light and fluffy texture throughout.
- Serve: Cut the frittata into wedges and serve warm with a fresh salad on the side for a balanced meal.
Notes
- You can adjust the heat by removing the seeds from the chilli or using less chilli if you prefer a milder flavor.
- Leftover rice with prawns is perfect for this recipe, but ensure it is properly reheated and seasoned before mixing in.
- Pesto is optional but adds a rich, herby twist to the frittata. Use your favorite type, such as basil or coriander pesto.
- Use a non-stick frying pan to prevent sticking and to help cook the frittata evenly.
- Ensure the eggs are completely cooked to avoid runny spots; covering the pan helps achieve this without burning the bottom.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast, Brunch, Main Dish
- Method: Stovetop
- Cuisine: Mediterranean
Keywords: prawn frittata, chili frittata, leftover rice recipe, easy brunch, seafood frittata, stovetop frittata, Mediterranean eggs recipe
