Method

1. First, pre-heat oven to 160 degrees.
2. In a non-stick pan over a medium heat, add your chorizo and begin to dry fry, allowing the chorizo to release its natural oils and spices, stirring regularly.
3. Add the chopped vegetables and parsley, then cook for a further four minutes or until slightly soft and season well with salt and pepper.
4. Transfer the cooked ingredients to a lined ovenproof dish and spread the ingredients evenly across the base.
5. Pour the egg mix over the ingredients and place in the oven for 12-15 minutes, ensuring the egg mix is cooked through and firm to the touch.
6. Allow the frittata to cool naturally before turning out and portioning.
7. Once sliced, garnish with the fresh rocket, feta, cracked pepper and olive oil.
8. Alternatively, the frittata can be portioned and placed into an airtight container in the fridge for up to three days. You can serve it cold as a snack or bite-sized portions as a re-fuel during and after training sessions.

Nutritional value (per portion)

• Calories: 342 kcal
• Protein: 21.5g
• Carbohydrates: 5g
• Fat: 26.25g