Masala Frittata with Avocado Salsa Recipe
Introduction
This Masala Frittata with Avocado Salsa combines the warmth of Indian spices with the freshness of a creamy salsa. It’s a vibrant and flavorful dish perfect for breakfast, brunch, or a light dinner.
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 until they are soft and golden.
- Step 2: Stir in the Madras curry paste and fry for 1 minute, then add half of the cherry tomatoes and half of the chopped red chilli. Cook until the mixture thickens and the tomatoes burst.
- Step 3: Preheat your grill to high. Mix half of the coriander into the beaten eggs and season to taste.
- Step 4: Pour the egg mixture over the spicy onion and tomato base in the pan. Stir gently once or twice, then cook over low heat for 8 to 10 minutes until the eggs are almost set.
- Step 5: Transfer the pan under the grill for 3 to 5 minutes until the frittata is fully set and golden on top.
- Step 6: To prepare the avocado salsa, combine the cubed avocado, remaining chilli, remaining tomatoes, finely chopped onion, the rest of the coriander, and lemon juice. Season to taste and serve alongside the warm frittata.
Tips & Variations
- Use a mild curry paste if you prefer a less spicy frittata.
- Swap rapeseed oil for olive oil for a different flavor profile.
- Add a pinch of cumin or garam masala to deepen the spice notes.
- For a vegan option, try chickpea flour batter instead of eggs.
Storage
Store any leftover frittata covered in the refrigerator for up to 2 days. Reheat gently in a low-temperature oven or microwave. Keep the avocado salsa separate and consume fresh for best flavor.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use a different type of curry paste?
Yes, you can use other curry pastes like tikka or korma, but Madras provides a distinctive warmth that complements the dish well.
Is this dish suitable for meal prepping?
The frittata can be made ahead and stored in the fridge, but prepare the avocado salsa fresh before serving to keep it vibrant and creamy.
Print
Masala Frittata with Avocado Salsa Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A flavorful Masala Frittata infused with spicy Madras curry paste and sweet cherry tomatoes, served with a refreshing avocado salsa that adds a zesty, creamy contrast to this comforting Indian-inspired breakfast or brunch dish.
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
- remaining half of the red chilli, finely chopped
- remaining half of cherry tomatoes, halved
- remaining finely chopped onion
- remaining chopped coriander
Instructions
- Prepare Onion Mixture: Heat the rapeseed oil in a medium non-stick, ovenproof frying pan over medium heat. Add the thinly sliced onions and cook for about 10 minutes until they are soft and golden brown.
- Add Spices and Tomatoes: Stir in the Madras curry paste and fry for an additional minute to release the flavors. Then add half of the halved cherry tomatoes and half of the finely chopped red chilli. Cook until the tomato mixture thickens and the tomatoes burst, creating a rich, spicy base.
- Mix Eggs and Coriander: In a bowl, combine the beaten eggs with half of the roughly chopped coriander and season to taste with salt and pepper.
- Cook Frittata Base: Pour the egg and coriander mixture over the spicy onion and tomato base in the frying pan. Gently stir once or twice to combine ingredients evenly, then cook over low heat for 8-10 minutes until the eggs are almost set but still slightly wobbly in the center.
- Finish Under Grill: Preheat the grill to high. Transfer the frying pan to the grill and cook for 3-5 minutes until the frittata is fully set and the top is lightly golden.
- Prepare Avocado Salsa: In a bowl, combine the cubed avocado, remaining chilli, remaining cherry tomatoes, finely chopped onion, remaining coriander, and lemon juice. Season with salt and gently mix to combine the fresh, zesty salsa.
- Serve: Slice the masala frittata and serve warm with a generous helping of avocado salsa on the side for a vibrant and flavorful meal.
Notes
- Use an ovenproof frying pan to transition seamlessly from stovetop to grill without transferring to another dish.
- Adjust the amount of chilli to your preferred spice level.
- The avocado salsa adds a creamy and refreshing balance to the spicy frittata; serve immediately to prevent the avocado from browning.
- This dish works well for brunch but can also be served as a light lunch or dinner.
- You can substitute rapeseed oil with olive oil if preferred.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Stovetop with Grilling
- Cuisine: Indian-inspired
Keywords: masala frittata, avocado salsa, Indian-inspired, brunch recipe, spicy eggs, Madras curry, healthy breakfast, vegetarian
