Instructions

• Preheat oven to 400°F (200°C). Line 8 x 12 in (20 x 30 cm) baking dish with parchment paper.
• Beat eggs with taco seasoning. Drain corn. Slice 1 onion into rings and dice other onion.
• Mix corn into eggs and transfer into baking dish. Place onion rings on top of eggs. Bake for 25 minutes, covering dish with foil if frittata gets too dark while baking.
• Meanwhile, mix beef with diced onion and ground coriander. Divide mixture into 8 portions and form into oblong shapes. Heat oil in skillet over medium-high heat and cook for 8 minutes, turning regularly, until meat is cooked.
• Place chopped tomatoes and sliced green onions into small bowl. Add lime zest and 2 tablespoons lime juice. Season to taste with salt and pepper and mix well. Serve frittata with beef bites and quartered tomatoes.