Mexican Frittata - Farm Pride

Ingredients

2 tbsp olive oil
1 small red onion, halved, thinly sliced
2 garlic cloves, finely chopped
1 yellow or red capsicum, halved, deseeded, sliced
1 cob sweet corn, kernels removed
1/3 cup coriander leaves, chopped
200g mini roma tomatoes, halved lengthways
8 Farm Pride eggs, at room temperature
Store-bought tomato salsa
Diced avocado, coriander leaves & lime wedges, to serve

Method

Preheat grill on medium-high and heat oil over medium heat in a 20cm non-stick ovenproof frying pan.
Add the onion and garlic and cook for 3-4 minutes until soft in the pan then add the capsicum and corn, stirring often, for 4-5 minutes or until the capsicum softens. Stir in chopped coriander.
Spread the mixture evenly over the base of the pan and scatter the tomatoes over mixture.
Whisk the eggs in a jug then pour egg mixture over the vegetables. Shake the pan to evenly distribute egg. Reduce heat to medium-low and cook for 8-10 minutes or until almost set.
Place pan under hot grill for 3-5 minutes or until top just sets. Stand for 5 minutes then transfer to a board.

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