gluten free mexican frittata recipe 12

Gluten free Mexican frittata recipe


  • 8 large eggs (lightly beaten)
  • 2 peppers (chopped)
  • 100 g sweetcorn
  • 1 small red onion (chopped)
  • 10 cherry tomatoes (halved)
  • 1 small handful sliced jalapeƱos (finely chopped)
  • 100 g tinned black beans (drained)
  • 50 g Mexican Cheddar (chopped into small pieces)
  • 1 tsp mild chilli powder
  • 1 clove garlic (crushed)
  • 1/2 tsp cayenne pepper
  • 1/2 tsp paprika
  • 1 tsp coconut oil
  • 2 tsp sunflower oil (to grease the pie dish)

To top:

  • 1/2 ripe avocado (diced)
  • 4 cherry tomatoes (chopped into 4)
  • Juice of one lime
  • Coriander leaves (chopped)


  • Preheat the oven to 180'C. Melt the coconut oil in a large frying pan and then add the peppers, onion, tomatoes, jalapeƱos, garlic, sweetcorn, black beans, chilli powder, cayenne pepper and paprika. Season with a little salt.
  • Fry for 4-5 minutes on a low-med heat, until the veg starts to soften a little. Turn off the heat and pour the contents into a greased, 22cm pie dish. Sprinkle the cheese on top and then carefully pour the beaten egg over the top. Gently mix to ensure there is an even mix.
  • Pop in the middle of the oven for around 30 minutes, until set completely and golden on top. Remove and cut into slices. 
  • To top the frittata, mix the avocado, tomatoes and coriander in the lime juice and pile on top of the frittata to serve.