Frittata with Avocado, Roasted Peppers, Olives and Feta
Courtesy of California Avocado Commission 8 Servings • 10 Min. Prep Time • 40 Min. Cook Time • Fresh fruit salad| Ingredients |
|---|
| 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 |
Directions:
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,
