Mexican corn frittata with avocado salad
oexican salsa is available ready-made in jars in the sauce or international section of most supermarkets. 1 small onion 410g can corn kernels ½ cup flour 1 teaspoon ground cumin 1 teaspoon ground
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|410 g||Corn kernels|
|1 tsp||Ground cumin|
|1 tsp||Ground coriander|
|½ tsp||Chilli powder|
|½ tsp||Iodised salt|
|130 g||Salad greens|
|1 cup||Mexican salsa|
- Peel onion and chop finely. Place in a bowl. Drain corn and add to bowl with flour, cumin, coriander, chilli powder and salt.
- Beat eggs together and add to onion mixture. Combine well. Pour into a 28cm greased frying pan. Cook over a medium heat until the egg mixture starts to set.
- Place under grill and brown top surface. Stand for five minutes. Cut into wedges. Peel avocado and remove stone. Chop flesh roughly.
- Serve corn frittata with avocado, salad and mexican salsa.