Yes, the weekend is here! How about enjoying a 'Weekend Frittata' with wedges of avocado baked in, it adds extra creaminess and goodness! A very nice weekend brunch! So lovely, and low carb too!
What do you think?
Ingredients
Serves Eight
(amend recipe to suit)
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
30g 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
Method
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
30g 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
Method
1. Preheat the oven to 180°C, fan 160°C, gas 4. Grease and line a 20cm x 30cm x 5cm deep ovenproof dish or roasting tin.
2. Heat the oil in a frying pan and fry the red onions with a pinch of salt for 12-15 minutes until soft. Add the garlic and spices and cook for a further 2-3 minutes, stirring. Spread out on a plate to cool.
3. In a large bowl, whisk the eggs with the salt and soured cream. Chop most of the coriander, reserving a few leaves for garnish, then stir through the eggs along with the cooled onions, Parmesan, sweetcorn, 2 tablespoons of the lime juice, half the feta and some freshly ground black pepper.
4. Pour this mixture into the prepared dish. Slice the avocado, brush the tops of the slices with the remaining lime juice and gently arrange over the top, taking care not to let them sink too much. Nestle the halved tomatoes in between and scatter over the remaining feta.
5. Bake for 40-45 minutes until golden brown and set. Leave to rest for at least 5-10 minutes before cutting into squares and garnishing with a few coriander leaves. Best enjoyed warm or at room temperature, not fridge cold.
Tip
2. Heat the oil in a frying pan and fry the red onions with a pinch of salt for 12-15 minutes until soft. Add the garlic and spices and cook for a further 2-3 minutes, stirring. Spread out on a plate to cool.
3. In a large bowl, whisk the eggs with the salt and soured cream. Chop most of the coriander, reserving a few leaves for garnish, then stir through the eggs along with the cooled onions, Parmesan, sweetcorn, 2 tablespoons of the lime juice, half the feta and some freshly ground black pepper.
4. Pour this mixture into the prepared dish. Slice the avocado, brush the tops of the slices with the remaining lime juice and gently arrange over the top, taking care not to let them sink too much. Nestle the halved tomatoes in between and scatter over the remaining feta.
5. Bake for 40-45 minutes until golden brown and set. Leave to rest for at least 5-10 minutes before cutting into squares and garnishing with a few coriander leaves. Best enjoyed warm or at room temperature, not fridge cold.
Tip
You will find a variety of articles and recipe ideas within this blog. It is important to note, not all may be suitable for you. If you may have any food allergies, or underlying health issues these must always be taken into account. If you are a diabetic and not sure how certain foods may affect your blood sugars, test is best, i.e. use your meter.
All the best Jan
32 comments:
This sounds really healthy, I wish I liked Avocado 🤔 have a great weekend.
Wow this sounds really delicious-will pin this on my pinterest board thanks
Looks so good!
How delicious! Happy weekend, Valerie
Hello,
Sounds like a delicious recipe and meal.
Have a happy day and a great new week!
Sounds good.
Yum.
Frittata is always on my go to list - though I rarely bake them.
...something to try!
Me encanta el aguacate. Feliz domingo.
Looks so pretty!
Ohh this looks so good. I am going to the store in the morning I will get some avocados.
I would love to taste these!
Gracias por la receta he hecho fritatta pero no de esa forma. Te mando un beso
I try to eat an avocado a day, but I never thought of cooking them. This looks delicious.
This sounds really amazing Jan!! hugs!
This looks delicious. I don't like avocado but I've never tried cooking with them so perhaps I'll give this a try.
Looks rather good.
This looks amazing. I've added avocado to egg dishes before, but never corn. Oh yummmy! Happy Sunday.
You create the best stuff!!!
👌
What a lovely recipe! Thank you for sharing it. I hope you've had a lovely weekend.
oooooh this looks so good!! i always have trouble buying avocado, i am going to give it another go!! happy mothers day dear friend!!
This sounds delicious and healthy too!
I love avocados, thank you for the recipe!
This looks so good!! I'm making this! Thanks Sandra! Big Hugs!
Jan, did I call you Sandra in my last comment? LOL! If I did, sorry! LOL! Thinking too much about making the recipe, I lost my mind! LOL! Big Hugs!
This is up my ally! I have only baked avocado once before. Now I feel inspired to do so again!
wow that looks amazing I eat avocado almost daily I put it on an English muffin for Breakfast most mornings...I want to try this one. Have a great week.
A bit late for the weekend...but this looks perfect for Monday supper!😉😊
Thank you so much for sharing...
Have a great week!
Hugs xxx
Those avocados look heavenly! And what a great recipe, thank you.
I would have to pass on the avocado, definitely not one of my favourites, but the rest of it looks delicious! Take care and have a wonderful week, Sue xx
Hummmm delicioso.
Um abraço e continuação de uma boa semana.
Andarilhar
Dedais de Francisco e Idalisa
Livros-Autografados
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