So often, as soon as we hear “avocado”, we often think guacamole. Yes, guacamole is amazing but avocados are more than that. A few new ideas include using avocados for dairy free sauce, stuffing them for lunch and even baking with them. Plus, the avocado is a nutritional powerhouse.
When I partnered with Avocados From Chile a couple of months ago, I committed to making you guys think about avocados creatively, doing more than just making guac – however delicious it is.
This Deconstructed Guacamole Frittata takes the flavors of one of our favorite avocado dishes – guacamole – but transforms it into an easy, nutritious and interesting breakfast or brunch dish.
Serve topped with pico de gallo and a basket of high quality tortilla chips or plantain chips and you have a wonderful vegetarian dish that everyone will love!
5 Points Plus Per Serving -- Serves 6
10 minPrep Time
10 minCook Time
20 minTotal Time
- 2 Tablespoons avocado oil
- 6 large eggs
- pinch of salt and pepper
- 1 large Avocado from Chile, diced into 1/2" pieces
- 1/2 cup diced sweet onion OR red onion
- 1/4 cup finely chopped cilantro
- 1 Tablespoon finely chopped jalapeno
- 1/2 teaspoon lime zest
- 3/4 teaspoon kosher salt
- 12" cast iron skillet
- Crack eggs into a bowl, toss in a pinch of salt and pepper and beat with a whisk or fork until fluffy.
- Peel avocado, remove pit and dice into 1/2" pieces.
- Dice sweet onion, measure 1/2 cup. Finely chop cilantro (mostly leaves), measure 1/4 cup. Finely chop jalapeno and measure 1 Tablespoon (see NOTES above for spiciness modifications) Use a microplane to zest lime.
- Add 1/2 of the chopped avocado, 1/2 of the chopped cilantro and all of the lime zest, chopped jalapeno and kosher salt to the egg mixture. Gently stir to combine.
- Preheat oven to Broil. Heat a 12" cast iron skillet over medium heat. Once hot, add avocado oil and then onion. Saute 3 to 5 minutes until onion starts to turn translucent.
- Add egg mixture. Sprinkle remaining avocado and cilantro on top.
- Continue cooking over medium heat for 4 to 5 minutes until sides begin to set. Using an oven mitt, carefully transfer skillet to the oven and finish cooking under the broiler for 2 to 4 minutes.
- Remove, allow to cool for 5 minutes, cut into 6 slices, serve topped with Pico de Gallo and Enjoy!
I am proud to be a Brand Ambassador and partnered with Avocados From Chile for this post. To learn more about why Avocados From Chile are so great, click here and be sure to follow them on social media below!