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  • Author: NZEggs
  • Cook Time: 40 mins
  • Total Time: 40 mins
  • Yield: 4 1x
  • Category: Frittata
  • Cuisine: Mexican


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



Posted on

October 5, 2018