Masala frittata with avocado salsa
Warmth the oil in a medium non-stick, ovenproof griddle. Tip in the cut onions and cook over a medium warmth for around 10 mins until delicate and brilliant. Include the Madras glue and broil for 1 min increasingly, at that point tip down the middle the tomatoes and a large portion of the stew. Cook until the blend is thick and the tomatoes have all blasted.
Warmth the flame broil to high. Add a large portion of the coriander to the eggs and season, at that point pour over the fiery onion blend. Blend tenderly more than once, at that point cook over a low warmth for 8-10 mins until nearly set. Exchange to the barbecue for 3-5 mins until set.
To make the salsa, blend the avocado, outstanding stew and tomatoes, hacked onion, remaining coriander and the lemon squeeze together, at that point season and present with the frittata.