Sweetcorn, pepper and chorizo frittata recipe
This is a really easy and super quick frittata recipe – made with tinned sweetcorn and chorizo slices – for children. You could use any leftover vegetables or your child's favourites, in place of peppers and sweetcorn.
See method- Serves 2
- 10 mins to prepare and 10 mins to cook
- 343 calories / serving
Ingredients
- 1 tsp vegetable oil
- ½ onion, finely chopped
- ½ red pepper, finely chopped
- 20g spicy chorizo slices, roughly chopped
- 1 x 150g tinned sweetcorn, drained
- 4 eggs, lightly beaten
- 20g grated lighter mature Cheddar
- ¼ iceberg lettuce, finely shredded
- 6 cherry tomatoes, halved
- ¼ cucumber, sliced
- 15g fresh coriander, roughly chopped
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Shop ingredientsEach serving contains
- Energy
- 1435kJ 343.0kcal
- Fat
- 19g
- Saturates
- 6g
- Sugars
- 13g
- Salt
- 1.0g
of the Reference intake
Carbohydrate 17.7gProtein 24.4gFibre 4.9g
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- Heat the oil in a small ovenproof frying pan over a medium heat. Add the onion, pepper and chorizo and fry for 5 mins until the onion has softened.
- Whisk the sweetcorn into the eggs. Pour the eggs into the frying pan and cook for 3-4 mins until almost set. Top with the cheese and place in the oven. Cook for 3-5 mins until the egg has set and the frittata is golden and bubbling. Top with the coriander.
- Slide onto a plate, cut into wedges and serve with the bread (if using), lettuce, cherry tomatoes and cucumber.
- Tip: This frittata is also delicious served cold. Any leftovers will keep in the fridge for up to 3 days.
- See more Kids' lunch recipes
Cooking for children
There are no reference intakes for children and all of these recipes are based on recommendations for an adult woman's portion size. In children of different ages, there is variation in their energy (calorie) requirements and nutrient recommendations. If you are interested in which portion size is best for your child, you can visit the School Food Standards.
