Masala Frittata with Avocado Salsa

Full of vitamins and minerals and packed with colour, this spicy masala frittata is great for dinner and also delicious for lunch the next day. The avocado salsa is a good source of healthy fat and fibre, helping to keep you fuller for longer.

Serves 4

Prep 15 mins

Cook 25 mins

Ingredients

• 2 tbsp olive oil

• 3 onions, 2½ thinly sliced, ½ finely chopped

• 1 tbsp Madras curry paste

• 500g cherry tomatoes, halved

• 1 red chilli, deseeded and finely chopped

• small pack of coriander, roughly chopped

• 8 large eggs, beaten

• 1 avocado, stoned, peeled and cubed

• juice of 1 lemon

Method

Step 1

Heat the oil in a medium non-stick, ovenproof frying pan. Add the sliced onions and cook over medium heat for about 10 minutes until soft and golden. Add the Madras paste and fry for 1 minute more, then add half the tomatoes and half the chilli. Cook until the mixture is thick and the tomatoes have all burst.

Step 2

Heat the grill to high. Add half the coriander to the eggs and season, then pour over the spicy onion mixture. Stir gently once or twice, then cook over a low heat for 8-10 mins until almost set. Transfer to the grill for 3-5 mins until set.

Step 3

To make the salsa, mix the avocado, remaining chillies and tomatoes, chopped onion, remaining coriander, and lemon juice together, then season and serve with the frittata.

Recipe: Jemma Morphet