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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!
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.