This recipe may well suit you for a special weekend frittata brunch. It has wedges of avocado baked in, which adds extra creaminess and goodness! 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
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
The cooked and cooled frittata will keep in the fridge for up to 2 days. Remove from the fridge 30 mins before serving.
Nutritional Information
Per Serving Fat 29g Carbs 9g Protein 21g
Need help with weight measurement conversion
see here
Recipe
from an original idea here
(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
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
The cooked and cooled frittata will keep in the fridge for up to 2 days. Remove from the fridge 30 mins before serving.
Nutritional Information
Per Serving Fat 29g Carbs 9g Protein 21g
Need help with weight measurement conversion
see here
Recipe
from an original idea here
~ Happy 4th of July ~
A bouquet of red, white and blue to all American friends as you celebrate today.
This blog brings a variety of articles and recipe ideas, and 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 a reliable meter. If you have any concerns about your health it is always advisable to consult your Doctor or health care team.
All the best Jan
30 comments:
Hi Jan, I love avocado! Lovely photo of this recipe!
Baked avocados sound like a good idea
That frittata looks tasty. And that's a beautiful bouquet. Thanks for the JUly 4th wishes. Have a super Friday yourself Jan.
This looks like a great combo of flavors. Thank you!
That looks terrific!
Yummy -Christine cmlk79.blogspot.com
Looks so good and probably tastes wonderful. I'm always looking for vegetarian recipes ( or others where I can just leave out the meat .)
Looks delicious, Jan.
Delicious food!! Thank you and happy 4th of July
Looks good and worth a try.
God bless always, and thank you for a lovely and varied Blog.
A lot good ingredients in this recipe, such as red onion and parmesan. I like that frittata! it is not easy for me to purchase lime. I will use grapefruit instead.
If it has avocado, count me in!
I would never have thought of cooking avocado. I'm sure it's lovely.
I never thought of putting avocado in a frittata.
This is a must-try recipe! Looks delicious!
The frittata looks delicious, thanks for sharing.
Have a great day and happy weekend.
I’ve never baked avocados but use them in fresh salad. I’ll try.
I love avocados!
...what a wonderful treat!
I love a good frittata.
YUM, what a great idea, I do enjoy avocado. :-)
Well it looks very good, but I don't know if I could make it.
Yummy
I'll have to pass on this one. Don't like avocado. :)
I love all those ingredients. Looks filling, too.
hubby would probably like it
yummy...i love the red, white and blue flowers!! enjoy the weekend, i am so happy you have continued to share your thoughts and recipes!!
That looks really good :-D
That looks super tasty!
Se ve deliciosa, me encanta el aguacate. El ramo de flores es precioso. Besos.
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