Avocado and Corn Frittata with Tahini Dressing

What to make for a filling healthy lunch with avocado corn flower eggs tahini peanut butter tumeric coconut milk

Servings: 4 | Prep: 15 min | Cook: 25 min | Total: 40 min

Tags: frittata, healthy, lunch

Ingredients

• 6.0 unit eggs
• 1.0 unit avocado (ripe, peeled and sliced)
• 150.0 g corn (fresh or frozen)
• 0.5 tsp turmeric (ground)
• 100.0 ml coconut milk
• 2.0 tbsp tahini
• 1.0 tbsp peanut butter (smooth)
• 1.0 tbsp olive oil
• 0.5 tsp salt (or to taste)
• 0.25 tsp black pepper (freshly ground)
• 1.0 tbsp lemon juice (freshly squeezed)

Instructions

1. Preheat your oven to 180°C (350°F).
2. In a large bowl, whisk together the eggs, coconut milk, turmeric, salt, and black pepper until well combined.
3. Heat the olive oil in an ovenproof skillet over medium heat. Add the corn and sauté for 3-4 minutes until slightly golden.
4. Pour the egg mixture into the skillet with the corn, stirring gently to distribute evenly.
5. Arrange the avocado slices over the top of the egg mixture. Cook on the stovetop for 5 minutes until the edges start to set.
6. Transfer the skillet to the preheated oven. Bake for 15-20 minutes or until the frittata is fully set and lightly golden on top.
7. While the frittata is baking, whisk together the tahini, peanut butter, and lemon juice in a small bowl. Add a splash of water to reach a drizzling consistency.
8. Remove the frittata from the oven and let it cool for a few minutes. Drizzle with tahini dressing before serving.