Curried rice, egg and pepper frittata

A twist on a popular British dish for only 66p a portion

• Preparation: 10 mins
• Cooking: 20 mins
• Serves: 4

What you need:

• 30ml/2tbsp vegetable oil
• 1 onion, chopped
• 3 peppers, deseeded and cut into chunks
• 225g/8oz cooked rice
• 15ml/1tbsp medium curry paste or 5ml/1 tsp curry powder
• 6 large British Lion eggs
• salt and freshly ground black pepper

What you do:

1. Heat a large non-stick frying pan and add the oil, onion and peppers. Sauté over a medium heat for 6-8 mins or until they are golden.
2. Add the rice and curry paste or powder and cook for 1 min, stirring.
3. Beat the eggs with seasoning, then pour into the pan and cook for 1 min, stirring until the egg has begun to set. Shake the pan to level the surface, cover with a baking sheet or lid and cook for 6-8 mins or until the egg has almost set.
4. Pop the pan under a hot grill and cook for a further 2 mins or until all the egg is set and the top is golden. Serve in wedges with a tomato salad.

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