RECIPES

Frittata with California Avocado, Roasted Peppers, Olives and Feta

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Ingredients

Serves: 16
1 1/2  cups  onion, chopped
Tbsp.  olive oil
24    large eggs
cups  milk
tsp.  dried oregano
1 1/2  tsp.  salt
  California Avocados
Tbsp.  lemon juice
cups  feta cheese, crumbled
1 1/2  cups  Kalamata olives, coarsely chopped
1 1/3  cups  Roasted red bell pepper, coarsely chopped

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  1. JUST BEFORE SERVICE
  2. Sauté onion in olive oil until soft, about 5 minutes; cool.
  3. Meanwhile, beat together eggs, milk, oregano and salt; reserve.
  4. Cut avocado in 1/2-inch dice; gently toss with lemon juice.
  5. In a well-greased counter pan (12″ x 20″ x 2″), evenly scatter avocado, cheese, olives, roasted pepper and sautéed onion over bottom of pan. Gently pour reserved egg mixture into pan.
  6. Bake at 325°F until frittata is almost firm in the center, about 50 minutes.
  7. Cool; cut into 16 pieces, 3″ x 5.”
  8. ALTERNATE COOKING METHOD
  9. Frittata can be baked in two well-greased frying pans (10 to 12-inch). Reduce time to about 35 minutes.

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