Baked avocado, corn and feta frittata recipe
Wedges of avocado are baked into this frittata, adding extra creaminess. It's best enjoyed warm or at room temperature
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Cooking tools:
- Pepper mill
- Pastry brush
- Grater
- Kitchen scale
- Chef's knife
- Cutting board
- Skillet
- Baking dish
- Roasting pan
- Mixing bowl
- Whisk
- Spatula
- Spoon
- Measuring spoon
- Parchment paper
- Plate
- Oven
- Stove
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
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