Avocado and Feta Frittata

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.