Description
A vibrant and flavorful masala frittata infused with Madras curry paste and topped with a fresh avocado salsa, blending Indian-inspired spices with a classic Italian dish for a unique and delicious meal.
Ingredients
Scale
Frittata
- 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
Avocado Salsa
- 1 avocado, stoned, peeled and cubed
- juice of 1 lemon
Instructions
- Cook the onions: Heat rapeseed oil in a medium non-stick, ovenproof frying pan over medium heat. Add the 2 ½ thinly sliced onions and cook for about 10 minutes until they become soft and golden brown.
- Add curry paste and tomatoes: Stir in 1 tablespoon of Madras curry paste and fry for an additional minute. Then add half of the halved cherry tomatoes and half of the finely chopped red chilli. Cook until the mixture thickens and the tomatoes burst.
- Prepare the egg mixture: Preheat the grill to high. Mix half of the chopped coriander into the beaten eggs and season with salt and pepper to taste.
- Cook the frittata base: Pour the egg mixture over the spicy onion and tomato mixture in the pan. Stir gently once or twice, then cook on low heat for 8–10 minutes until the eggs are almost set.
- Finish under the grill: Transfer the pan to the preheated grill and cook for an additional 3–5 minutes until the frittata is completely set and lightly browned on top.
- Make the avocado salsa: In a bowl, combine the cubed avocado, remaining halved cherry tomatoes, remaining finely chopped red chilli, the ½ finely chopped onion, remaining coriander, and lemon juice. Season with salt and pepper and gently toss to mix.
- Serve: Slice the masala frittata and serve warm with the fresh avocado salsa on the side.
Notes
- Use an ovenproof frying pan to easily transfer the frittata to the grill.
- If you don’t have a grill, you can finish the frittata in a hot oven at 200°C (400°F) for 5 minutes.
- Adjust the amount of chilli based on your preferred spice level.
- For a vegetarian option, ensure the Madras curry paste does not contain shrimp or fish ingredients.
- Leftover frittata can be refrigerated and eaten cold or reheated.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Fusion - Indian and Italian
Keywords: masala frittata, avocado salsa, Indian fusion, Madras curry, easy brunch, spicy frittata, vegetarian recipe
