Masala frittata with avocado salsa

Masala frittata with avocado salsa

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(11 ratings)

Prep: 15 mins Cook: 25 mins

Easy

Serves 4

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

Nutrition and extra info

  • Healthy
  • Vegetarian

Nutrition: per serving

  • kcal347
  • fat25g
  • saturates5g
  • carbs12g
  • sugars9g
  • fibre5g
  • protein16g
  • salt0.5g
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Ingredients

  • 2 tbsp rapeseed oil
    Rapeseed oil

    Rapeseed oil

    If you want a light alternative to other cooking oils, rapeseed is a great choice and has…

  • 3 onions, 2 ½ thinly sliced, ½ finely chopped
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp Madras curry paste
  • 500g cherry tomatoes, halved
  • 1 red chilli, deseeded and finely chopped
    Chillies

    Chilli

    chill-ee

    Part of the capsicum family, chillies come in scores of varieties and colours (from green…

  • small pack coriander, roughly chopped
  • 8 large eggs, beaten
  • 1 avocado, stoned, peeled and cubed
    Avocado

    Avocado

    av-oh-car-doh

    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…

  • juice 1 lemon
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

Method

  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.

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Comments, questions and tips

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S.Mccourt
10th Jul, 2018
5.05
An absolute treat, properly filling and light too. Used dried curry spice mix and worked just as well with a little extra water when the tomatoes go in. Cooked the onions on high til they were almost caramelised and added a little extra oomph. Cucumber makes a nice additional to the salsa if you are not into raw onions.
flauffy
3rd May, 2018
4.05
I like making frittatas as quick and diverse midweek meals and the curry flavor of this particular one certainly gave it an interesting twist. I used jalfrezi paste and normal tomatoes cut into chunks. I would use 1 and a half onions next time as I felt there were a few too many. I also added some sliced sweet potato. My avocados unfortunately hadn't quite ripened so I just made a tomato salsa to go alongside and this was fine.
horseyh
12th Nov, 2017
5.05
Nice light flavoursome meal, easy to do.
Crouton11
30th Jul, 2017
5.05
Very nice. Followed the recipe and it made a really tasty meal for four.
moira_therese
23rd Aug, 2016
5.05
Really yummy!! added in sweet potato aswell and made it even better! Would definitely recommend to friends and family. :)
amy_natalia
19th May, 2016
5.05
Loved this. I didn't have any masala paste so made it with Balti and it was fab. Served with a small jacket and a little bit of cheese. It was very quick and simple to make... will certainly be making it again. :)
cherylfisher
25th Feb, 2016
5.05
Loved this recipe! I wouldn't have thought to have curry paste & eggs together like this but it's absolutely gorgeous! Had it for lunch today and halved the ingredients for 2 but I'm sorry I didn't make the whole thing now, because it would probably be ok to eat cold too. Very tasty and filling. It didn't take 25 mins to cook though, more like 15 so super quick too.
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