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0 from 15 votes

Summer Vegetable Avocado Frittata

Have you ever added avocado to your frittata! Try it! It's creamyyyy!

Prep Time
15 mins
Cook Time
15 mins
Total Time
55 mins
Servings: 4 to 6 people
Course: Breakfast
Cuisine: American

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

Instructions

    Cup of Yum
  1. Preheat the oven to 325 degrees F.
  2. 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.
  3. Add the chopped kale, cover, and cook until kale leaves have wilted, about 1 to 2 minutes.
  4. Add the basil and half of the sea salt. stir well. Remove skillet from heat.
  5. Crack the eggs into a blender and add the diced avocado along with the remaining ½ teaspoon of sea salt. Blend until smooth.
  6. 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.
  7. 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.
  8. Allow frittata to cool at least 10 minutes. Cut wedges and serve with salad and home fries.

Nutrition Information

Serving 1grams

Nutrition Facts

Serving: 4to 6 people

Amount Per Serving

Calories

% Daily Value*

Serving 1grams

* Percent Daily Values are based on a 2,000 calorie diet.