RECIPES

Summer Vegetable California Avocado Frittata

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 Summer Vegetable California Avocado Frittata

It is said that breakfast is the most important meal of the day, and taking in a combination of quality protein and fiber in the morning is a sure way of getting each day started on the right foot. I make frittatas regularly, as my household is comprised of savory breakfast lovers. Frittatas cover so many nutrient bases, and are also perfect for those who have multiple dietary restrictions. 

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Sautéing fresh seasonal vegetables is an instant win when it comes to frittatas. The result always tastes so fresh, and makes for a nutrient-packed meal. While frittata recipes typically call for cream and cheese, we’re skipping the dairy to keep the dish fresh and light. In this sense, the eggs are blended up with half of a California Avocado for a creamy dairy-free frittata. 

For this recipe, you’ll want to select an avocado that’s on the riper end in order to ensure the flavor and texture of the frittata turns out nice and creamy. If you only have access to un-ripe avocados, simply place them on the counter in a bowl for a few days until they give a little once gently squeezed or check out this Definitive Guide to Ripening Avocados. 

And that’s it! An easy breakfast concept that can be prepared using any of your favorite produce, and of course, ripe California Avocados!

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Summer Vegetable California Avocado Frittata Recipe

Ingredients:

1 tablespoon olive oil
1 small zucchini squash, thinly sliced
1 small yellow squash, thinly sliced
1/2 red bell pepper, finely chopped
3 large kale leaves, finely chopped
4 basil leaves, chopped
1 teaspoon sea salt
1 teaspoon dried oregano
10 large eggs
½ ripe, Fresh California Avocado, peeled and diced

Instructions:

Preheat the oven to 325 degrees F.

Heat the olive oil in a cast iron skillet over medium-high heat. Add the zucchini, yellow squash, and bell pepper, and cook, stirring occasionally, until vegetables have softened but are still al dente, about 3 to 5 minutes.

Add the chopped kale, cover, and cook until kale leaves have wilted, about 1 to 2 minutes.

Add the basil and half of the sea salt. stir well. Remove skillet from heat.

Crack the eggs into a blender and add the diced avocado along with the remaining ½ teaspoon of sea salt. Blend until smooth.

Evenly pour the egg/avocado mixture over the vegetables in the skillet. Use a spoon or spatula to shift the vegetables around so that everything is evenly distributed, but avoid scrambling the eggs.

Place the frittata on the middle shelf of the preheated oven and bake for 30 minutes, or until frittata tests clean when poked in the center.

Allow frittata to cool at least 10 minutes. Cut wedges and serve with salad and home fries.
 

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

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Julia Mueller

Julia Mueller, a recipe developer, photographer, cookbook author, and the shinanigans-writer at The Roasted Root. She’s the author of three cookbooks, Delicious Probiotic Drinks, Let Them Eat Kale!, and Paleo Power Bowls.

Julia is a brand advocate. Their content on the California Avocado Commission website and/or blog is part of their partnership with our organization.

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