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!
Did you make this recipe? Please give it a star rating below!
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.
Cindy says
LOVE avocados (and your blog/recipes)! I’ve been limiting sugar so sometimes I will mash half an avocado with 1 Tb of cocoa powder, throw in a few drops of liquid Stevia and enjoy an “instant” chocolate pudding-like fix that has real staying power– thanks to the healthy fat in the avocado. Depending on my mood (and pantry), I might add shredded unsweetened coconut, chia seeds, cocoa nibs, walnuts….the possibilities are endless!
Amanda says
probably not the most creative use ever, but I love to make BLTs with thick slicies of avocado and some onion added
Emily says
I love avocado chocolate mousse!
Karen D says
I’m not overly creative, so I’d have to say as a spread on a grilled cheese with tomatoes and onions
Kerry V says
I have made AIP brownies that used mashed avocado for moisture. The brownies were delicious!!
Darleen says
I am an Avocado lover, but have not tried different ways to use them. I simply just mash it add a little pepper and use it on toast (of any kind) instead of butter. It is so good !! I will be making the Frittata recipe.
Kristin Marie says
I LOVE avocados! My favorite way to eat them is plain with a little sea salt or sliced on toast sprinkled with salt and pepper but you did ask for most creative!
1. In a hash. Saute strips of red pepper and onion until caramelized, top (or fold very gently) with slices of avocado and top with two eggs, over medium. Garnish with cilantro, salsa or pico de gallo.
2. Corn on the cob spread. Mix equal parts of room temperature, unsalted, grass-fed butter (if you do dairy) with ripe avocado until smooth and creamy. Refrigerate to set slightly. Spread generously over hot corn cobs and sprinkle with taco seasoning to taste.
Amy Cohen says
I use avocados as a sauce on my grilled salmon. I beat it until smooth with a little lemon juice, water and garlic salt. Delicious, fast and easy.
Kristi Rimkus says
I’ve been to Chile and eaten avocado every day when we were there. My daughter was living at a local church as an English teacher, so we went to visit. We had it mashed then served on bread. I love the idea of this frittata – it’s perfect for an easy work night meal.
Bianca says
using avocado as a butter sub in baking!