Summer Vegetable Avocado Frittata
User Reviews
5.0
15 reviews
Excellent
Summer Vegetable Avocado Frittata
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Have you ever added avocado to your frittata! Try it! It's creamyyyy!
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Ingredients
- 1 tablespoon olive oil
- 1 medium zucchini squash chopped
- 1 small yellow squash chopped
- 1/2 red bell pepper finely chopped
- 3 large kale leaves finely choppe
- 6 large basil leaves chopped
- 1 teaspoon sea salt
- 1 teaspoon dried oregano
- 10 large eggs
- 1/2 large ripe avocado peeled and diced
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Instructions
- Preheat the oven to 325 degrees F.
- Heat the olive oil in a 10-inch 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.
Nutrition Information
Show Details
Serving
1grams
Nutrition Facts
Serving: 4to 6 people
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1grams |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
15 reviews
Excellent
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