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Spicy frittaco with avocado & cheese


  • Gently toss the spring onions, chilli, roasted capsicum, tomatoes and avocado with the lemon juice, a splash of oil and a pinch of salt. Taste for seasoning. 
  • In another bowl, whisk the eggs, cream and seasonings. Then pour this into a preheated, oiled non-stick pan and gently cook until just set, without stirring. 
  • Transfer the frittaco onto a dish, spoon the salsa along one side and top with grated cheese. Then fold over, as you would an omelette.
  • Serve with a simple green salad on the side.


  • 2 spring (green) onions, finely sliced
  • ½-1 small red chilli, seeded & finely sliced
  • 2 pieces roasted capsicum, diced
  • ½ punnet cherry tomatoes, quartered
  • 1½-2 avocadoes, diced
  • juice of ½ lemon
  • olive oil
  • sea salt & freshly ground pepper
  • 4 eggs
  • a good splash of cream (optional)
  • grated tasty cheese

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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