Avocado and Feta Frittata
Serves 4 to 6. Recipe is from Avocados from Mexico.
6 large eggs
1/2 tsp. salt
1/4 tsp. pepper
1 avocado, halved, pitted, peeled and cubed
1/2 cup crumbled feta cheese
1⁄3 cup oil-packed sun-dried tomatoes, chopped
1 tablespoon oil
2 cups baby arugula, divided
1. Preheat broiler. In a medium bowl, beat eggs with salt and pepper. Stir in half of the avocado, half of the feta and half of the tomatoes; set aside.
2. Heat oil (can be from the tomatoes) in a 9-inch oven-proof skillet over medium heat. Stir in 11/2 cups of the arugula until wilted, about 30 seconds. Add beaten egg mixture. Cook until eggs start to set, lifting sides a bit to let uncooked egg run underneath, about 5 minutes. Sprinkle with remaining cheese and tomatoes.
3. Transfer skillet to broiler. Cook until eggs are set, 1 to 2 minutes; remove from broiler. Sprinkle with remaining avocado and arugula. Serve hot.
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