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
You will find a variety of recipe ideas and articles within this blog, 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
31 comments:
Sounds delicious but I'll have to reduce the quantities or we'll be eating it all week.
That does sound good.
Have a happy weekend Jan.
Tina
Yum. I am a big fan of Frittata.
...this looks great!
Gracias por la receta. Es una forma diferente de tortilla. Te mando un beso.
Yummy -Christine cmlk79.blogspot.com
Looks like another good one!
Serious yum!
Love frittata! This looks so good.
Looks nice and it probably tastes good too.
I've never had cooked avocado but live by the philosophy of "don't knock it until you try it" and it does look so delicious. Thank you for recognising that Parmesan is not vegetarian. I can recommend Italian hard style cheese by Twynham Grange as an excellent substitute.
I really have no idea. You are "just around the corner" and also Jamie Oliver uses Avocados a lot - seems like in Great Britain they are good!
Here- maybe it´s only Braunschweig, Lower Saxony, Germany, they are 90% crap - and expensive!
When we are in Perth, Australia, we have an avo each morning, but here, I gave up... very sad, as I know they have healthy fats!
Loos dellicious
That looks quite delicious - would make a nice supper, too.
I love these things!
hugs
Donna
This frittata sounds yummy!
Pretty flowers, have a happy weekend.
I have not eaten baked avocado yet. I will try next time.
Sounds interesting. Avocados are so good. Have a good weekend :-D
Very tasty and without carbohydrates! The fritata differs from the tortilla because it is baked while the tortilla is made over direct heat.
Yummy
This sounds very delicious, yum! Have a great weekend, Valerie
Looks like a real treat!
Yummy and pretty
Hello Jan,
This looks fantastic again. Very tasty.
Always a surprise to see your new recipe.
Good shots os all.
Many greetings,
Marco
Looks delicious.
This sounds really good. I'll have to give it a try.
Looks yummy. May have to save this one. Hope you’re having a good weekend.
Hi Jan, It looks delicious. And, how can you go wrong with cheese, tomatoes and avocados? Thanks for sharing so much goodness with The Low Carb Diabetic. I hope you and Eddie are enjoying your summer. Mine is fine, but I am working hard to stay cool. 😊 All the best to you two! John
Me gusta el aguacate, pero así no lo he comido nunca. Besos.
this would be nice for when you have company
Mmmmmmmm….i miss your good food recipe….i wil try to make this…love happy summer from me and leaf 🍀💗🐾
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