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Masala frittata with avocado salsa

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A spicy twist on a simple frittata recipe, with Masala paste, coriander and plump cherry tomatoes. Pair it with our avocado salsa for a light and budget-friendly supper

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

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.

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