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Gently toss together spring onions, chilli, roasted capsicum, tomatoes and avocado with lemon juice, a splash of oil and a pinch of salt. Taste for seasoning.
In another bowl, whisk 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 tasty cheese. Then fold over, as you would an omelette, and serve with a simple green salad on the side.
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