Avocado Frittata Recipes

BACON & AVOCADO FRITTATA

Steps:

• Heat a 24cm non-stick ovenproof pan and fry the bacon rashers in batches on a high heat until cooked through and crisp. Chop 4 roughly and break the other 4 into large pieces. Set aside on kitchen paper and clean the pan.
• Heat the grill to high. Warm 1 tbsp oil in the pan. Season the eggs, add the chopped bacon and pour into the pan. Cook on a low heat for around 8 mins or until almost set. Arrange the avocado slices and bacon shards on top. Grill briefly for about 4 mins until set.
• Mix the remaining oil, the chilli, mustard, vinegar and seasoning in a large bowl. Toss in the salad leaves and tomatoes. Serve alongside the frittata, cut into wedges.

AVOCADO FRITTATA

Steps:

• Cook bacon in a large skillet, tear into small pieces and set aside. Drain all the fat except just enough to cover the bottom of the pan. While bacon is cooking, start a simple guacamole: Scoop and mash the flesh from the avocado until smooth. Add the garlic, lime juice, and a dash of salt and pepper. Stir well. Beat eggs until scrambled and add to guacamole. Stir until combined. Add cheese and bacon pieces, stir to distribute. Lower heat under skillet to medium low. Pour in egg mixture and tilt skillet to evenly distribute. Add a pinch of salt and pepper, cover and cook for 7-10 minutes, or until middle is set and bottom is golden brown. Flip on to serving platter, cut into fours, sixes or eights, and serve. Serves two to four for breakfast. Try serving with salsa and tortilla chips for brunch.

CRAB AND AVOCADO FRITTATA

Steps:

• Cook the bacon ahead of time, and cut or break into small pieces.
• Whip eggs and milk together with a pinch of salt and pepper.
• Heat non-stick pan with butter on medium heat; add egg mixture, bacon and tomato to pan, and mix with spatula.
• Bake in 400 degree oven for 5 to 8 minutes until set; Take out of oven, spoon cheese, crab and avocado on top, Serve.