Introduction

This Masala Frittata with Avocado Salsa is a vibrant twist on a classic breakfast dish, blending Indian spices with fresh, creamy avocado. Perfect for a flavorful brunch or a light dinner, it’s both satisfying and easy to prepare.

A cooked frittata with visible layers of yellow eggs mixed with green herbs and red cherry tomato slices, placed in a dark pan with one large slice missing. The slice, showing a smooth, firm texture with clearly visible tomato and herb pieces, is served on a white plate resting on another white plate. Next to the pan, there is a white bowl filled with a fresh salad made of halved cherry tomatoes, cucumber pieces, and green basil leaves. A woman's hand, wearing a grey cloth around the wrist, is holding the pan handle on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tbsp rapeseed oil
3 onions, 2 ½ 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 of 1 lemon

Instructions

Step 1: Heat the rapeseed oil in a medium non-stick, ovenproof frying pan over medium heat. Add the sliced onions and cook for about 10 minutes, stirring occasionally, until soft and golden.
Step 2: Stir in the Madras curry paste and fry for 1 more minute. Then add half the cherry tomatoes and half the chopped red chilli. Cook until the mixture thickens and the tomatoes burst.
Step 3: Preheat your grill to high. Mix half the chopped coriander into the beaten eggs and season with salt and pepper. Pour the eggs gently over the tomato and onion mixture in the pan.
Step 4: Stir gently once or twice, then cook over low heat for 8–10 minutes until the eggs are almost set. Transfer the pan to the grill and grill for 3–5 minutes until fully set and slightly golden on top.
Step 5: To prepare the avocado salsa, combine the cubed avocado, remaining chopped chilli, remaining cherry tomatoes, finely chopped onion, remaining coriander, and lemon juice in a bowl. Season to taste.
Step 6: Serve the warm frittata topped or accompanied by the fresh avocado salsa for a delicious contrast in flavors and textures.

Tips & Variations

Use a mild curry paste if you prefer less heat, or add extra chilli for a spicier kick.
Swap rapeseed oil for olive oil for a fruitier flavor.
Try adding cooked potatoes or spinach to the frittata for extra texture and nutrients.
For a dairy-free option, this recipe is naturally free from dairy—just ensure your curry paste contains no hidden dairy ingredients.

Storage

Store any leftover frittata in an airtight container in the fridge for up to 2 days. The avocado salsa is best served fresh but can be kept separately in the fridge for up to a day; stir well before serving. Reheat the frittata gently in a low oven or microwave to avoid overcooking.

How to Serve

The image shows a round omelet cooked in a black skillet with one slice cut out, revealing a colorful mix inside with visible red cherry tomatoes, green herbs, and light golden egg. The omelet's texture looks soft and slightly fluffy with uneven edges. Next to the skillet, a white plate holds one slice of the omelet, showing the clear layers of egg and mixed vegetables inside. A silver fork rests on the plate, pointing toward the omelet slice. Nearby, a white bowl contains a fresh salad with halved cherry tomatoes, cucumber pieces, and white cheese cubes, with a shiny green leafy base. The background and surface are white marbled texture, and a woman's hand with a gray cloth is holding the skillet handle. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this frittata without an ovenproof pan?

Yes, you can cook the frittata on the stove only, covering the pan with a lid to help the eggs set. However, finishing under the grill adds a lovely golden top and slightly crispy edges.

What if I don’t have Madras curry paste?

You can substitute with any other curry paste you like, such as tikka or korma, or make a simple spice mix with turmeric, cumin, coriander, and chili powder for a different but still flavorful twist.