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Skillet Masala Frittata with Avocado Salsa
Warm, deeply savory, and packed with spices, this Indian-inspired egg dish pairs a rich Madras curry base with a cooling avocado topping. You'll build a solid flavor foundation by cooking the onions down until they're soft and golden before the eggs even hit the pan. The contrast between the hot, spiced frittata and the fresh cherry tomato salsa makes it a standout meal for any time of day.
Equipment
- Skillet
- Stovetop
- Oven
Ingredients
- 2 tbsp extra virgin 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
- 8 large eggs, beaten
- 1 avocado, stoned, peeled and cubed
Instructions
- 1Heat the oil in a medium non-stick, ovenproof frying pan over medium heat. Add the sliced onions and cook for about 10 minutes until they're soft and golden. Taking the time to brown the onions builds a deep, sweet base flavor.
- 2Stir in the Madras curry paste and fry for 1 minute. Blooming the curry paste in hot oil wakes up the dormant spices. Add half of the cherry tomatoes and half of the chopped chilli, cooking until the mixture thickens and the tomatoes burst.
- 3Preheat the broiler to high. Season the beaten eggs with salt and pepper, then pour them directly over the spicy onion and tomato mixture in the pan.
- 4Stir the eggs gently once or twice, then let them cook over low heat for 8 to 10 minutes until mostly set. Move the pan to the broiler for 3 to 5 minutes to finish setting the top. Keep a close eye on the broiler so the eggs don't turn rubbery.
- 5Prepare the salsa by tossing the cubed avocado with the remaining cherry tomatoes, the remaining chopped chilli, and the finely chopped onion. Season to taste and spoon over the warm frittata.
Notes
- Equipment: Make sure your frying pan is fully ovenproof before placing it under the broiler.
- Make ahead: Prep the salsa ingredients early, but don't add the avocado until right before eating so it doesn't brown.
- Storage: Keeps in the fridge for up to 3 days in an airtight container. Reheat gently in the microwave or enjoy cold.
Recipe Details
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