Ingredients
Scale
- 1/3 cup chopped onions
- 1 tsp. olive oil
- 6 large eggs
- 1/2 cup milk
- 1/2 tsp. dried oregano
- 1 1/2 ripe, Fresh California Avocados, peeled and seeded
- 1/2 Tbsp. lemon juice
- 3/4 cup feta cheese, crumbled
- 1/3 cup Kalamata olives, coarsely chopped
- 1/3 cup coarsely chopped roasted red bell pepper
Nutrition
Per Serving: Calories 160; Total Fat 13 g (Sat 4 g, Trans 0 g, Poly 1 g, Mono 5 g); Cholesterol 175 mg; Sodium 260 mg; Potassium 198 mg; Total Carbohydrates 6 g; Dietary Fiber 3 g; Total Sugars 1 g; Protein 7 g; Vitamin A 549 IU; Vitamin C 16 mg; Calcium 96 mg; Iron 1 mg; Vitamin D 0 IU; Folate 36 mcg; Omega 3 Fatty Acid 0.7 g % Daily Value*: Vitamin A 10%; Vitamin C 25%; Calcium 10%; Iron 6% *Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Directions
- Sauté onions in olive oil until soft, about 5 minutes; cool.
- Meanwhile, beat together eggs, milk, and oregano; reserve.
- Cut avocados in 1/2-inch dice; gently toss with lemon juice.
- In a well-greased 10-inch oven-safe frying pan, evenly scatter avocado, cheese, olives, roasted pepper and sautéed onion over bottom of pan. Gently pour reserved egg mixture into pan.
- Bake at 325 degrees F until frittata is almost firm in the center, about 50 minutes.
- Cool; cut into wedges.
- Serving Suggestions:
- You can substitute other favorite ingredients for the olives and red bell pepper. Use equivalent amounts of cooked chopped vegetables such as mushrooms, spinach, broccoli or chile peppers.
- Beverage Pairings:
- For breakfast serve with Italian cappuccino.
- *Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.