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