Avocado frittata with sundried tomatoes, feta, and olives

Avocados are a breakfast superstar, known for their creamy texture and buttery flavor that pairs well with various ingredients. This dish brings together avocado, ripe tomatoes, creamy cheeses, hearty olives, and olive oil. The recipe is provided by The South African Avocado Growers’ Association.

Ingredients

• ½ cup chopped spring onions
• 2-3 teaspoons avocado oil
• 100g button mushrooms, sliced
• 6 large eggs
• 125 ml milk
• ½ teaspoon dried mixed herbs
• Pinch of sea salt
• 1 avocado, diced
• 2 teaspoons lemon juice
• 100 g crumbled feta cheese
• ⅓ cup chopped black olives
• ½ cup chopped sundried tomatoes in oil, drained
• Extra avocado slices to serve

Method

1. Heat the oven to 180º C.
2. In a non-stick pan with an ovenproof handle, sauté the onions in the oil until soft for about 5 minutes. Add the button mushrooms and sauté for another 5 minutes.
3. Remove the pan from the heat.
4. Beat together the eggs, milk, mixed herbs, and salt.
5. Gently toss the avocado with lemon juice.
6. Once the oven is hot, evenly scatter the avocado, feta cheese, olives, and sundried tomatoes over the sautéed onion and mushrooms.
7. Pour the egg mixture into the pan without disturbing the other ingredients. Bake for around 20 minutes until the frittata is firm and lightly browned on top with a slight wobble in the center.
8. To serve, cut the frittata into wedges and serve with avocado slices, a rocket leaf salad, and crusty bread.

Source: The Citizen