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 "
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Crack eggs into a bowl, toss in a pinch of salt and pepper and beat with a whisk or fork until fluffy.
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Peel avocado, remove pit and dice into 1/2" pieces.
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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.
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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.
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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.
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Add egg mixture. Sprinkle remaining avocado and cilantro on top.
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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.
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Remove, allow to cool for 5 minutes, cut into 6 slices, serve topped with Pico de Gallo and Enjoy!
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
I love avocado pudding…throw it in a blender with 2-3 T coffee, 1 T maple syrup, dash cayenne, dash sea salt, and 2-3t cacao powder. Yum.
Can’t wait to try this frittata recipe. Thanks.
So I made this yesterday and yet again another awesome recipe! For good or bad I’m the only person in my home that will eat avocado so this is all mine! I quartered it and have had it two days in a row now. It seems to refrigerate well. I was a tad worried as we all know what avocado does after you cut it. Anyway – day two was every bit as good as day one and the avocado has not turned all brown and gross looking. Thanks for another winning recipe!
Great Ron!! So glad to hear it kept well even a couple of days later 🙂
I most frequently (almost every day) eat an avocado, just cut in half and seeded, with some salad dressing (on rare occasion, soy sauce) poured in the seed cavity. I spoon it out and eat it. The best salad dressing for this purpose is Caesar, and I particularly like your recipe.
I buy avocados at Trader Joes a couple of times a week and put the hard ones in a sealed paper bag to ripen, so that I always have ripe avocados. I am on a low carb diet, and avocados have so much fiber that they net out at few carbs (3 grams for a medium sized avocado). Your recipe inspired me to make an avocado frittata. As I often do, I did not follow the recipe–I didn’t have a lime so skipped the lime zest but added a bunch of grated pepper jack cheese. yum!
The most creative I have been is to it use on a burger! Not very creative, lol!
Generally speaking any avocado I buy gets eaten by myself right out of the skin. But on the occasions that it makes it into a recipe I usually use it on my version of a BLT (that always includes a fried egg). But this frittata is on top of my list of things to try this week! Again, only if I can keep from eating the avocado’s whole…
I love using avocados in my pancakes. They are very tasty!
I love making vanilla and honey avocado pudding