Pepper Frittata with Avo Salad

30 mins
2 people


  • 4 large eggs
  • 100 g / 3.5 oz cheddar
  • 5 spring onions
  • 30 g / 1.1 oz basil
  • 2 large red bell peppers
  • 2 medium avocados
  • 200 g / 7.1 oz tinned sweetcorn
  • 1 lemon
  • 1 tbsp olive oil

Step by Step

Cook your eggs

  • Preheat the oven to 200°C (390°F).Crack your eggs into a measuring jug and corasely grate in about 3/4 of your cheddar. Whisk it with a fork to combine, seasoning with salt and pepper.Chop your spring onions into 1/2cm rounds and finely chop your basil. Chuck both in to the egg mixture. Cut your peppers in half - from stem to bottom - and scoop out the seeds. Lay the pepper halves on a baking tray and carefully pour your egg mixture in to fill the peppers cavity. Coarsely grate over the remaining cheese, then bake the peppers in the oven for 15-20 minutes, or until the cheese on top is golden and the egg is set - you can check with a small knife or toothpick.

Make your salad

  • Use a small knife to cut your avocados in half lengthwise around the stone. Scoop out the stone using a spoon, then scoop the flesh out of the skin. Dice the flesh into 1/2cm cubes and chuck them into a small mixing bowl.Drain your sweetcorn and chuck it into the same bowl as the avocado, along with the juice from the lemon and the olive oil. Give it a good mix to dress everything and season to taste with salt and pepper.If you're waiting for your eggs, now is a perfect time to wash up your grater, chopping board, knife and any other mess you've made along the way!

Finish the dish

  • Divide your salad between your plates and place 2 pepper halves per portion next to it. Sprinkle over a little extra basil to garnish and then serve!