Ingredients

• 2 tbsp rapeseed oil
• 3 onions, 2½ thinly sliced, ½ finely chopped
• 1 tbsp Madras curry paste
• 500g cherry tomatoes, halved
• 1 red chilli, deseeded and finely chopped
• small pack coriander, roughly chopped
• 8 large eggs, beaten
• 1 avocado, stoned, peeled and cubed
• juice 1 lemon

Nutrition Per Serving

Cooking Instructions

• STEP 1

  Heat the oil in a medium non-stick, ovenproof frying pan. Tip in the sliced onions and cook over a medium heat for about 10 mins until soft and golden. Add the Madras paste and fry for 1 min more, then tip in half the tomatoes and half the chilli. Cook until the mixture is thick and the tomatoes have all burst.

• STEP 2

  Heat the grill to high. Add half the coriander to the eggs and season, then pour over the spicy onion mixture. Stir gently once or twice, then cook over a low heat for 8-10 mins until almost set. Transfer to the grill for 3-5 mins until set.

• STEP 3

  To make the salsa, mix the avocado, remaining chilli and tomatoes, chopped onion, remaining coriander and the lemon juice together, then season and serve with the frittata.