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Recipes
Breakfast
Eggs
Avocado Breakfast

Kat's Avocado Frittata with Roasted Peppers, Olives Feta

1 ½ Cups onion, chopped
1 Tbsp olive oil
24 large eggs
2 Cups milk
2 tsp dried oregano
1 ½ tsp salt
6 large California Avocados
2 Tbsp lemon juice
3 Cups crumbled Feta cheese
1 ½ Cups coarsely chopped kalamata olives
1 1/3 Cups coarsely chopped roasted red bell pepper
 
Instructions

METHOD
Sauté onion in olive oil until soft, about 5 minutes; cool.
Meanwhile, beat together eggs, milk, oregano, and salt; reserve.
Cut avocado in 1/2-inch dice; gently toss with lemon juice.
In a well-greased counter pan (12 " x 20" x 2"), evenly scatter avocado, cheese, olive, roasted pepper, and sautéed onion over bottom of pan. Gently pour reserved egg mixture into pan.
Bake at 325¢ªF until frittata is almost firm in the center, about 50 minutes.
Cool; cut into 16 pieces, 3" x 5."