- 2 tbsp olive oil
- 1 small red onion, chopped
- 1 red pepper, chopped
- 1 yellow pepper, chopped
- 1 small chorizo sausage, chopped
- 100g ready-cooked roast British turkey breast, or any leftover turkey, cut into chunks
- 50g frozen peas, defrosted
- 6 eggs, beaten
- Salt and pepper
Preheat the grill to high.
In a large frying pan, heat the olive oil and add the onion and peppers.
Cook for 3-4 mins until softened then throw in the chorizo and cook for a minute or two more.
Add the turkey breast and peas and stir. Pour in the beaten eggs.
Season well and cook until the bottom is firm, but the top still wobbly.
Transfer the frying pan to the grill to finish cooking the top of the frittata.
Tip out onto a plate and serve with crusty bread.