Mexican corn frittata with salsa
24/2/2012
A simple, easy and cost effective mid-week meal.
Ingredients
| 1 | Onion |
| 410 g | Corn kernels |
| ½ cup | Flour |
| 1 tsp | Ground cumin |
| 1 tsp | Ground coriander |
| ½ tsp | Chilli powder |
| ½ tsp | Salt |
| 5 | Eggs |
| 1 | Avocado |
| 1 cup | Mexican salsa |
| 2 cups | Salad greens |
Directions
- Combine finely chopped onion, corn, flour, cumin, coriander, chilli powder and salt.
- Add lightly beaten eggs and mix well.
- Pour into a 28cm greased frying pan and cook over a medium heat until the egg mixture starts to set.
- Heat the grill and brown the top of the frittata. Allow to stand for five minutes, then cut into wedges.
- Serve with avocado, Mexican salsa and salad greens.
Wine Match
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