Share this amazing frittata with your family to start the day in style.


Two tbsp olive oil

One small red onion, halved, thinly sliced

Two garlic cloves, finely chopped

One yellow or red capsicum, halved, deseeded, sliced

One cob of sweet corn, kernels removed

1/3 cup coriander leaves, chopped

200g mini Roma tomatoes, halved lengthways

Eight large eggs at room temperature

Store-bought tomato salsa, diced avocado, coriander leaves & lime wedges to serve


  1. Preheat grill to medium-high. Oil in a non-stick 20cm ovenproof frying pot with oil is heated over medium heat. Add the onion and garlic, and cook until soft for 3-4 mins. Stirring often, add capsicum and corn, and cook for 4-5 mins until the capsicum is soft. Stir in chopped coriander.
  2. Spread the mixture evenly on the bottom of the pan. Scatter tomatoes over the mixture. In a jug, whisk eggs. Pour egg mixture over vegetables. Shake the pan evenly to distribute the egg. Reduce heat to low and cook for 8-10 minutes or until almost set.
  3. Place pan on hot grill and cook for 3 to 5 minutes, or until the top is just set. Transfer to a board after 5 minutes. Cut into wedges. Serve with avocado, tomato salsa, coriander, and lime wedges.

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