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)


  1. 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.

  2. 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.

  3. Pop in the middle of the oven for around 30 minutes, until set completely and golden on top. Remove and cut into slices. 

  4. To top the frittata, mix the avocado, tomatoes and coriander in the lime juice and pile on top of the frittata to serve.