Protein-packed Mexican frittata seasoned with the spices of Mexico and speckled with gems of vibrant sweetcorn and black beans, all topped with a zesty avocado and tomato salsa. It's the perfect make-ahead breakfast or is fantastic in a lunchbox!
Preheat the oven to 160°c fan/180°c/350°f.
Gently beat the eggs in a measuring jug or large bowl, then whisk in the cumin, ground coriander, fresh coriander and generous amounts of salt and pepper. Set to one side.
Heat a medium ovenproof frying pan over a medium-high heat and add the oil. Once hot, add the garlic, black beans, sweetcorn and a pinch of salt and pepper to fry for 2-3 minutes, stirring constantly, until they are lightly coloured. Pour the egg mixture into the pan, then remove from the heat and transfer to the oven to bake for 30-35 minutes until the frittata is golden on the top and an inserted skewer comes out clean.
Whilst the frittata is in the oven, make the salsa. Combine the diced avocado, tomatoes, red onion, coriander, oil and lime juice in a bowl along with a generous pinch of salt and pepper. Taste and adjust the seasoning. Keep refrigerated until ready to serve.
To serve the frittata warm, wait for it to cool a little before topping with the rocket and salsa and cutting into slices. Or, to serve it chilled, allow the frittata to cool completely before refrigerating, cutting into slices and topping with the chilled salsa.
This Mexican frittata will keep well in an airtight container in the fridge for up to 5 days and the salsa for up to 2 days.
Recipe courtesy of georgieeats.co.uk