Gluten free Mexican frittata recipe
Ingredients
- 8 large eggs (lightly beaten)
- 2 peppers (chopped)
- 100 g sweetcorn
- 1 small red onion (chopped)
- 10 cherry tomatoes (halved)
- 1 small handful sliced jalapeños (finely chopped)
- 100 g tinned black beans (drained)
- 50 g Mexican Cheddar (chopped into small pieces)
- 1 tsp mild chilli powder
- 1 clove garlic (crushed)
- 1/2 tsp cayenne pepper
- 1/2 tsp paprika
- 1 tsp coconut oil
- 2 tsp sunflower oil (to grease the pie dish)
To top:
- 1/2 ripe avocado (diced)
- 4 cherry tomatoes (chopped into 4)
- Juice of one lime
- Coriander leaves (chopped)
Instructions
- Preheat the oven to 180'C. Melt the coconut oil in a large frying pan and then add the peppers, onion, tomatoes, jalapeños, garlic, sweetcorn, black beans, chilli powder, cayenne pepper and paprika. Season with a little salt.
- Fry for 4-5 minutes on a low-med heat, until the veg starts to soften a little. Turn off the heat and pour the contents into a greased, 22cm pie dish. Sprinkle the cheese on top and then carefully pour the beaten egg over the top. Gently mix to ensure there is an even mix.
- Pop in the middle of the oven for around 30 minutes, until set completely and golden on top. Remove and cut into slices.
- To top the frittata, mix the avocado, tomatoes and coriander in the lime juice and pile on top of the frittata to serve.
Nutrition
Serving: 1Servings
