Preheat the grill to high.

In a large frying pan, heat the olive oil and add the onion and peppers. Cook for 3-4 mins until softened then throw in the chorizo and cook for a minute or two more.

Add the turkey breast and peas and stir. Pour in the beaten eggs. Season well and cook until the bottom is firm, but the top still wobbly.

Transfer the frying pan to the grill to finish cooking the top of the frittata.

Tip out onto a plate and serve with crusty bread.