Name: Masala frittata with avocado salsa
Prep time: 15 min
Cook time: 25 min
Total time: 30 min
Yield: 4
Cuisine: British
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 coriander roughly chopped; 8 large eggs beaten; 1 avocado stoned, peeled and cubed; juice 1 lemon

Ingredients

4 serv.

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 coriander roughly chopped
8 large eggs beaten
1 avocado stoned, peeled and cubed
juice 1 lemon

Instructions

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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.
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.
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.