OH! Magazine - Australian Version January 2016 - Page 15

www.peteevans.com.au www.peteevans.com.au PETE EVANS’ MEXICAN EGGS WITH PRAWNS AND AVOCADO SALSA PETE EVANS Celebrity chef Pete Evans brings some Mexican flavours to the brekky table. Serves: 4 Preparation time: 20 minutes Cooking time: 6 to 7 minutes What you’ll need: 8 large free-range eggs Sea salt and freshly ground black pepper 1 handful of coriander leaves, finely chopped Finely grated zest of 1 lemon juice of ¼ lemon 200g raw, shelled and deveined medium prawns 1 tablespoon coconut oil Dried chilli flakes, to serve 1 handful of rocket, to serve Avocado Salsa 2 avocados, diced 2 tomatoes, diced ¼ medium red onion, diced 1 garlic clove, finely chopped 1 large handful of coriander leaves, roughly chopped How to make it: 1. Preheat the oven to 220°C. 2. In a bowl, whisk the eggs with a pinch of salt and pepper, then add the coriander, lemon zest and juice. Roughly chop the prawns and add to the bowl. 3. In a small ovenproof frying pan, melt the coconut oil over medium heat and add all the egg mixture. Slowly move a spoon around the eggs for about a minute, then put the pan in the oven for four to five minutes, or until the eggs are lightly golden. The frittata will rise slightly and have a delicious lightness to it. (You often get frittata that is very firm, but I’d rather have it in a hot oven for a shorter amount of time so there’s a little colour on top and the middle is cooked but not absolutely set). 4. Meanwhile, place all the avocado salsa ingredients in a bowl and mix. 5. Once the frittata is cooked, remove from the oven and slide onto a board or plate. To serve, top with the avocado salsa, dried red chilli and rocket and fermented veg. Note: you can replace prawns with chicken or chorizo or bacon. Check out Pete’s book: Healthy Every Day, ($39.99, Pan Macmillan) ( OH! MAGAZINE ) JANUARY 2016 15