Ola! This new recipe from Mexico is a feast of colours and flavours.
2 tbs olive oil
1 small red onion, halved, thinly sliced
2 garlic cloves, finely chopped
1 yellow or red capsicum, halved, deseeded, sliced
1 cob sweet corn, kernels removed
1/3 cup coriander leaves, chopped
200g mini roma tomatoes, halved lengthways
8 large eggs, at room temperature
Store bought tomato salsa
Diced avocado, Coriander leaves & lime wedges, to serve
Preheat grill on medium-high. Heat oil over medium heat in a 20cm non-stick ovenproof frying pan with oil. Add onion and garlic and cook for 3-4 minutes until soft. Add capsicum and corn, cook, stirring often, for 4-5 minutes until capsicum softens. Stir in chopped coriander.
Spread mixture evenly over the base of pan. Scatter tomatoes over mixture. Whisk eggs in a jug. Pour egg mixture over vegetables. Shake the pan to evenly distribute egg. Reduce heat to medium-low and cook for 8-10 minutes or until almost set.
Place pan under hot grill for 3-5 minutes or until top just sets. Stand for 5 minutes then transfer to a board. Cut into wedges. Serve with tomato salsa, diced avocado, coriander and lime wedges.
CREDIT: Recipe and image courtesy of Australian Eggs.
Keywords: Frittata Mexican