Here’s a great Mexican flavoured dish that’s fun to make and really excites the taste buds. Have it for breakfast as a treat or any time of the day.

Serves 4


  • 8 large eggs
  • sea salt & freshly ground black pepper
  • 1 handful coriander leaves, finely chopped
  • finely grated zest of 1 lemon
  • juice of 1/4 lemon
  • 200g shelled & deveined raw prawns
  • 1 tablespoon coconut oil
  • dried chilli flakes, to serve
  • 1 handful of rocket, to serve



  • 2 avocados, diced
  • 2 tomatoes, diced
  • 1/4 red onion, diced
  • 1 garlic clove, finely chopped
  • 1 large handful of coriander leaves, roughly chopped
  • juice of 2 limes
  • 1 tablespoon extra-virgin olive oil


  1. Preheat oven to 220 C
  2. In a bowl whisk eggs with a pinch of salt and pepper, then add coriander, lemon zest and juice. Roughly chop the prawns and add to bowl.
  3. In small ovenproof frying pan, melt coconut oil over medium heat and add egg mixture. Slowly move a spoon around the eggs for a minute, then put the pan in oven for 4-5 minutes, or until eggs are slightly golden. The frittata will rise slightly and have a lightness about it.
  4. Meanwhile, mix the avocado salsa ingredients in a bowl.
  5. Once frittata is cooked, remove from oven and slide onto a board.
  6. To serve, top with the avocado salsa, chilli flakes and rocket.

Sourced: Pete Evans