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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.
Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.