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.
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!
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Deconstructed Guacamole Frittata. A vegetarian frittata that combines all the flavors we love from guacamole! Serve with plantain chips or tortilla chips!
- 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 jalapeño see NOTES
- 1/2 teaspoon lime zest
- 3/4 teaspoon kosher salt
- 12 "
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 jalapeño 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 jalapeño 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. Sauté 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!