Masala frittata with avocado salsa

Masala frittata with avocado salsa

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(29 ratings)

Prep: 15 mins Cook: 25 mins


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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  • 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



    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



    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



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

  • juice 1 lemon



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


  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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12th Aug, 2019
Really good combination of flavours with the salsa. I used Rogan Josh paste, very tasty.
10th Jul, 2018
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.
3rd May, 2018
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.
12th Nov, 2017
Nice light flavoursome meal, easy to do.
30th Jul, 2017
Very nice. Followed the recipe and it made a really tasty meal for four.
23rd Aug, 2016
Really yummy!! added in sweet potato aswell and made it even better! Would definitely recommend to friends and family. :)
19th May, 2016
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. :)
25th Feb, 2016
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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