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.
Dawn Cloin says
I love your recipe,deconstructed guacamole frittata, so tasty and easy to make. Thanks for sharing. I think avocado is one of my favorite foods. I use it in salsa and I also put it on home made pizza, and my favorite way is to to use it is with feta cheese and calamari olives. Mix it all together, keep it chunky, and spread it on a slice of chibatto bread, mmmm, num !
Chantelle says
Yum this frittata looks fabulous! I love baking with avocados and making avocado chocolate fudge.
yvonne hough says
I have a great recipe for Caesar dressing using avocado
Holly says
Avocado chocolate chip cookies!
Dominique Randall says
I’ve never used avocado in any extraordinary manner. I put them in my smoothies, salads, guacamole and just on their own. If I ate eggs I’d love to try the frittata recipe.
JoAn says
I put avocadoes in smoothies.
Jade says
My all time favorite. A very good sourdough bread toasted, slather with grass fed butter, thinly sliced avocado,the best olive oil you can find drizzled over the top and what ever is your favorite sea salt (Maldon)
Lisa says
I love avocados. My husband eats them everyday. He is battling chronic Lyme disease and his diet is limited – gluten free, dairy free, sugar free, limited fish due to heavy metal content, etc. (thus I love you Alyssa!). On top of that he is allergic to bananas thus smoothies aren’t as “smooth” or thick. I recently discovered using avocados instead. Good nutritious “fats” go a long way – its good to see the misconception of how bad fats are for us slowly dissipating! Go Avocados!
Alison H. says
I I make a great avocado fried egg sandwich on toast for brunch!
Amy Cimino says
I like to add it to my mexican meatball soup- its a great addition to a spicy dish especially in the colder months