Ingredients
Method
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.
Note