Keto Recipe: Curry Spiced Frittata & Zesty Avocado

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Category

Keto Dinner

Servings

2

Prep Time

15 minutes

Cook Time

15 minutes

Ingredients

  • 1 tablespoon oil

  • 1 red onion, thinly sliced

  • 150g cherry tomatoes, halved

  • 1 teaspoon tikka paste

  • 1 teaspoon ground coriander

  • 4 eggs, beaten

  • Salt and black pepper, to season

  • For the avocado mix - 

  • 2 small avocados, peeled, stoned and cut into chunks

  • ½ small red onion, diced

  • ½ red chilli, deseeded and diced

  • Juice of ½ lemon

  • Salt and black pepper, to season

Directions

  1. Heat the oil in a non-stick frying pan and add the onions and tomatoes. Cook on a medium heat for 5 minutes.

  2. Add in the tikka paste and coriander and continue cooking for a couple of minutes, until well coated and softened. 

  3. Crack the eggs and whisk with salt and black pepper. Pour into the pan to cover the vegetables and well spread out. Cook on a medium heat for 4-5 minutes then place under the grill for a couple more minutes until cooked on top.

  4. Meanwhile mix together the avocado chunks with the onion, chilli, lemon juice and seasoning and set aside until ready to serve.

  5. Enjoy the frittata hot or cold, cut into quarters, along with the avocado side dish.

Spice up your evening with this keto friendly frittata, flavoured with curry spices and zesty avocado for a new and exciting combo. 

Ingredients:

  • 1 tablespoon oil
  • 1 red onion, thinly sliced
  • 150g cherry tomatoes, halved
  • 1 teaspoon tikka paste
  • 1 teaspoon ground coriander
  • 4 eggs, beaten
  • Salt and black pepper, to season

For the avocado mix - 

  • 2 small avocados, peeled, stoned and cut into chunks
  • ½ small red onion, diced
  • ½ red chilli, deseeded and diced
  • Juice of ½ lemon
  • Salt and black pepper, to season

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Make it!

  1. Heat the oil in a non-stick frying pan and add the onions and tomatoes. Cook on a medium heat for 5 minutes.
  2. Add in the tikka paste and coriander and continue cooking for a couple of minutes, until well coated and softened. 
  3. Crack the eggs and whisk with salt and black pepper. Pour into the pan to cover the vegetables and well spread out. Cook on a medium heat for 4-5 minutes then place under the grill for a couple more minutes until cooked on top.
  4. Meanwhile mix together the avocado chunks with the onion, chilli, lemon juice and seasoning and set aside until ready to serve.
  5. Enjoy the frittata hot or cold, cut into quarters, along with the avocado side dish.
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