Prawn and rice frittata

This super tasty prawn and rice frittata is so delicious, the family won’t even notice how healthy it is!

By Jennene Plummer
  • 15 mins preparation
  • 30 mins cooking
  • Serves 4
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Prawn and rice frittata
  • 1/2 cup brown rice
  • 1/2 cauliflower, cut into small florets
  • 1 dried chorizo, finely chopped
  • 1 red capsicum, seeded, chopped
  • 1 red onion, finely chopped
  • 3 clove garlic, crushed
  • 3 teaspoon smoked paprika
  • 500 gram green prawns, peeled, tails intact
  • 6 eggs, lightly beaten
  • micro herbs, lemon wedges, rocket salad to serve


Prawn and rice frittata
  • 1
    Cook rice according to packet instructions. Drain, then set aside.
  • 2
    Place cauliflower in a steamer basket over a saucepan of simmering water. Steam for 4-5 minutes, then set aside.
  • 3
    Heat a 30cm oven-proof frying pan on medium. Sauté chorizo for 4-5 minutes until browned and oil is released. Add capsicum, onion and garlic, then cook for 3-4 minutes until softened. Mix in paprika, then cook for a further 1 minute. Stir in rice to combine.
  • 4
    Preheat oven grill to high. Scatter prawns and cauliflower over rice mixture in pan. Pour over eggs and cook on low for 8-10 minutes until starting to set around edges. Transfer to grill, then cook for 4-5 minutes until frittata is set and prawns are cooked. Scatter with micro herbs and serve with lemon and salad.


Cover pan on the stovetop to help the frittata set.