Masala Frittata with Kachumber Salad
Preheat your oven to 180°C/356°F.
Finely slice 1 1/2 red onions and the coriander stems. Set your coriander leaves to one side.
Place a large, non-stick, ovenproof frying pan over a medium heat. Pour in a good glug of oil and tip in the sliced onion along with a pinch of salt. Stir occasionally for around 6 minutes, or until softened.
Meanwhile crack the British Lion eggs into a bowl and whisk them together. Season the egg mixture generously with salt and black pepper.
Add the coriander stems, turmeric, garam masala and 1 tsp chilli powder to the pan. Stir for one minute until fragrant and then add in the spinach along with half of the cherry tomatoes.
Once the spinach has mostly wilted, pour in the whisked British Lion egg mixture. Leave the frittata to fry for a minute or so until the egg around the side of the pan has begun to set. Once set, transfer to the oven for 10 minutes.
Kachumber time. Finely chop the remaining red onion, halve the remaining cherry tomatoes, chop the cucumber and the coriander leaves. Place in a bowl. Add the zest and juice of the lemon followed by the remaining chilli powder. Mix, then season to taste with salt and pepper.
Remove the frittata from the oven. Serve topped with mango chutney, yoghurt and kachumber salad.