Summer Vegetable Avocado Frittata
User Reviews
5
Summer Vegetable Avocado Frittata
Description
This recipe starts by softening zucchini, yellow squash, and red bell pepper in olive oil until just tender but still firm. Wilted kale and fresh basil are then mixed in with sea salt and dried oregano, bringing fresh herbal and savory notes. Separately, eggs and diced avocado are blended into a smooth, creamy mixture that’s poured over the vegetables in a skillet.
Baking at 325°F for 30 minutes cooks the frittata evenly without scrambling the eggs, resulting in a custard-like texture with pockets of tender vegetables. The avocado adds richness and moistness to the egg base, setting this frittata apart from traditional ones. It’s served in wedges and can be enjoyed warm as a main dish or brunch option.
Ingredients
- 1 tablespoon olive oil
- 1 zucchini chopped, medium
- 1 yellow squash chopped, small
- 1/2 red bell pepper finely chopped
- 3 kale finely choppe, large leaves
- 6 basil chopped, large leaves
- 1 teaspoon salt sea salt
- 1 teaspoon oregano dried
- 10 egg large
- 1/2 avocado peeled and diced, large ripe
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 DetailsNutrition 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.
User Reviews
Overall Rating
5
You'll Also Love
