Masala frittata with avocado salsa
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 2 tbsp olive oil
- 3 onions2½ thinly sliced, ½ finely chopped
- 1 tbsp Madras curry paste
- 500g cherry tomatoeshalved
- 1 red chillideseeded and finely chopped
- small pack corianderroughly chopped
- 8 large eggsbeaten
- 1 avocadostoned, peeled and cubed
- juice 1 lemon
Nutrition: per serving
- kcal347low
- fat25g
- saturates5g
- carbs12g
- sugars9g
- fibre5g
- protein16g
- salt0.5g
Method
step 1
Heat the oil in a medium non-stick, ovenproof frying pan. Tip in the sliced onions and cook over a medium heat for about 10 mins until soft and golden. Add the Madras paste and fry for 1 min more, then tip in 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 chilli and tomatoes, chopped onion, remaining coriander and the lemon juice together, then season and serve with the frittata.
