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Frittata with California Avocado, Roasted Peppers, Olives and Feta

Frittata with California Avocado, Roasted Peppers, Olives and Feta
Total time:

0 min

Prep time:

0 min

Cook time:

0 min


Serving Size: 16

1 1/2 cups Onion, chopped
1 Tbsp. Olive oil
24 Large Eggs
2 cups Milk
2 tsp. Dried oregano
1 1/2 tsp. Salt
6 California Avocados
2 Tbsp. Lemon juice
3 cups Feta cheese, crumbled
1 1/2 cups Kalamata olives, coarsely chopped
1 1/3 cups Roasted red bell pepper, coarsely chopped

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  2. Sauté onion in olive oil until soft, about 5 minutes; cool.
  3. Meanwhile, beat together eggs, milk, oregano and salt; reserve.
  4. Cut avocado in 1/2-inch dice; gently toss with lemon juice.
  5. In a well-greased counter pan (12" x 20" x 2"), evenly scatter avocado, cheese, olives, roasted pepper and sautéed onion over bottom of pan. Gently pour reserved egg mixture into pan.
  6. Bake at 325°F until frittata is almost firm in the center, about 50 minutes.
  7. Cool; cut into 16 pieces, 3" x 5."
  9. Frittata can be baked in two well-greased frying pans (10 to 12-inch). Reduce time to about 35 minutes.

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