Recipes and Cooking

Mexican pan egg frittata

Preparation time 40 mins Serves 4 people


  • 2 tbs 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 large eggs, at room temperature
  • Sought-bought tomato salsa, diced avocado, coriander leaves & lime wedges, to serve


Gather the family and share this incredible frittata packed with all the good stuff to get the day off to a great start.

  • Preheat grill on medium-high.  Heat oil over medium heat in a 20cm non-stick ovenproof frying pan with oil. Add onion and garlic and cook for 3-4 minutes until soft. Add capsicum and corn, cook, stirring often, for 4-5 minutes until capsicum softens. Stir in chopped coriander.
  • Spread mixture evenly over the base of pan. Scatter tomatoes over mixture. Whisk eggs in a jug. Pour egg mixture over 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.  Cut into wedges. Serve with tomato salsa, avocado, coriander and lime wedges.