Frittata with Avocado, Roasted Peppers, Olives and Feta
Courtesy of California Avocado Commission
Serve With:
Fresh fruit salad
Servings: 8
Fresh fruit salad
Prep Time: 10 Min.
Cook Time: 40 Min.
What you need:
* 1/2 c. finely chopped onion
* 1 tsp. olive oil
* 8 large eggs
* 2/3 c. milk
* 3/4 tsp. dried leaf oregano
* 1/2 tsp. salt
* 2 avocado
* 2 tsp. fresh lemon juice
* 1 c. feta cheese
* 1/2 c. Kalamata olives
* 1/2 c. Fire Roasted Sweet Red Bell Peppers
* 1 tsp. olive oil
* 8 large eggs
* 2/3 c. milk
* 3/4 tsp. dried leaf oregano
* 1/2 tsp. salt
* 2 avocado
* 2 tsp. fresh lemon juice
* 1 c. feta cheese
* 1/2 c. Kalamata olives
* 1/2 c. Fire Roasted Sweet Red Bell Peppers
What to do:
1. Sauté onion in olive oil until soft, about 5 min.; cool.
2. Meanwhile, beat together eggs, milk, oregano and salt; reserve.
3. Cut avocado in 1/2-inch dice; gently toss with lemon juice.
4. In a well-greased pie pan, evenly scatter avocado, cheese, olives, roasted pepper and sautéed onion over bottom of plate. Gently pour reserved egg mixture into pan.
5. Bake at 325°F until frittata is almost firm in the center, about 35 min.
6. Cool; cut into 8 pieces,
2. Meanwhile, beat together eggs, milk, oregano and salt; reserve.
3. Cut avocado in 1/2-inch dice; gently toss with lemon juice.
4. In a well-greased pie pan, evenly scatter avocado, cheese, olives, roasted pepper and sautéed onion over bottom of plate. Gently pour reserved egg mixture into pan.
5. Bake at 325°F until frittata is almost firm in the center, about 35 min.
6. Cool; cut into 8 pieces,