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Baked avocado, corn and feta frittata


Serves: 8
timePrep time: 40 mins
timeTotal time:
Baked avocado, corn and feta frittata
Recipe photograph by Ant Duncan

Baked avocado, corn and feta frittata

Wedges of avocado are baked into this frittata, adding extra creaminess

Serves: 8
timePrep time: 40 mins
timeTotal time:

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Nutritional information (per serving)
Calories
390Kcal
Fat
29gr
Saturates
11gr
Carbs
9gr
Sugars
6gr
Fibre
3gr
Protein
21gr
Salt
2.5gr

Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes
Abigail Spooner

Abigail Spooner

Abi is our Junior Food Editor and can usually be found in the test kitchen, trialling recipes to ensure perfect results for our readers. An obsessive foodie with a sweet tooth, she is happiest when baking and is a firm believer that there is always room for dessert (preferably following a big bowl of pasta)
See more of Abigail Spooner’s recipes

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

Step by step

Get ahead
The cooked and cooled frittata will keep in the fridge for up to 2 days. Remove from the fridge 30 mins before serving.
  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.

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