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.

MASALA FRITTATA WITH AVOCADO SALSA

Steps:

• Heat the oil in a medium non-stick, ovenproof frying pan. Tip in the sliced onions and cook over a medium heat for about 10 mins until soft and golden. Add the Madras paste and fry for 1 min more, then tip in half the tomatoes and half the chilli. Cook until the mixture is thick and the tomatoes have all burst.
• Heat the grill to high. Add half the coriander to the eggs and season, then pour over the spicy onion mixture. Stir gently once or twice, then cook over a low heat for 8-10 mins until almost set. Transfer to the grill for 3-5 mins until set.
• To make the salsa, mix the avocado, remaining chilli and tomatoes, chopped onion, remaining coriander and the lemon juice together, then season and serve with the frittata.

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.

BLACK BEAN AND AVOCADO FRITTATA

Steps:

• Saute onion in hot oil in a 12-inch oven-proof skillet over medium-high heat for about 4 minutes, till tender.
• Remove from heat.
• Stir in 1/2 can of Rotel tomatoes and the black beans, sprinkle with avocado.
• Whisk together in bowl eggs, sour cream, salt, pepper and cumin and pour over the avocado/bean mixture in the skillet.
• Bake at 350 for 20-25 minutes.
• Sprinkle top with cheddar cheese and bake 5 more minutes or until set.
• Remove from oven and let stand 5 minutes before serving.
• Serve with your favorite toppings.