Good Afternoon friends! I hope this finds you all well and enjoying the school holidays (especially if you have some time off work too!) 

A few weeks back I shared this ‘Lentil Slice’ recipe and a friend and I were chatting about how good a ‘Mexican’ one would be – so I put one together for my family for dinner last night (I couldn’t eat it as I am allergic to corn, tomato and red kidney beans!) – so they had to be my taste testers. One thing I can say is that they are SO honest, I guess they have been around me and my taste testing for so long now and know what I expect … and I am pleased to say they all loved it … Miss 3 1/2 especially devoured hers in record time and went back for seconds. 

I served the kids with avocado, sour cream and some corn chips on the side and hubbys I served with sweet chilli relish on the side also.

I hope you love it as much as they did! I would LOVE to hear from you when you try it! 

Mexican Frittata

1 brown onion – roughly diced

2 cloves garlic – crushed

1 red capsicum – roughly diced

1 punnet cherry tomatoes – quartered

1 x 400g tin corn kernels – drained

1 x 400g tin red kidney beans – drained

¼ bunch coriander – roughly shredded

1 tblspn dried cumin

1 tblspn dried coriander

½ tspn sea salt or herbamare

12 eggs – whisked well

Preheat oven to 190c and line a large lasagne dish with baking paper.

In a small fry pan place the onion and garlic and fry over a medium heat until cooked (don’t burn).

In the lined lasagne dish place all the ingredients and mix well until thoroughly combined.

Bake in oven for 40-50 minute or until thoroughly cooked.

Serve with avocado, sour cream, corn chips and chilli!

Options: you can add cheese or chilli flakes to the frittata before cooking. 

Wishing you a lovely rest of the week …. talk again soon!

Take are of You, 

Collette x 

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Mexican Frittata