Chorizo, Red Pepper & Cheesy Couscous Frittata

Method

Make up the couscous according to packet instructions.

Beat the eggs in a large bowl, season with a little salt and a good grind of black pepper. Add the milk and the parsley.

Heat a good drizzle of oil over a medium-high heat in a medium size non-stick frying pan. Add the chorizo slices and cook until slightly crispy. Add the red pepper and spring onion and cook for a further minute.

Fluff up the couscous with a fork and stir into the egg mixture along with three quarters of the cheese. Pour the mixture into the frying pan over the chorizo. Cook for 8-10 minutes, giving the pan a gentle shake once in a while to prevent the bottom burning (run a spatula around the edge to check) until the bottom is golden and the eggs are just set. Sprinkle with the remaining cheese and place the frittata under a hot grill to cook the top side until golden and firm.

Garnish with the remaining parsley, cut into wedges and serve with a side salad. Can be served hot, at room temperature or cold for picnics or lunch boxes.