Baked avocado, corn and feta frittata recipe | Sainsbury`s Magazine

Ingredients

• 2½ tbsp oil, plus extra for greasing
• 2 large red onions, sliced
• 2 garlic cloves, crushed
• 2½ tsp ground cumin
• 2 tsp smoked paprika
• 12 large eggs
• 2 tsp fine sea salt
• 150ml soured cream
• 1 x 30g pack coriander
• 50g Parmesan, finely grated - use vegetarian cheese, if required
• 1x198g tin sweetcorn, drained
• 3 tbsp lime juice
• 200g feta, crumbled - use vegetarian cheese, if required
• 2 ripe avocados
• 100g cherry tomatoes, halved