Frittata with Avocado, Roasted Peppers, Olives and Feta
Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Feta Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Red Bell Pepper | 1 medium (119g) | 31 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
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- 1 ½ Cups Onion, chopped
- 1 Tbsp Olive oil
- 24 Large Eggs
- 2 Cups Milk
- 2 tsp Dried oregano
- 1 ½ tsp Salt
- 6 California Avocados
- 2 Tbsp Lemon juice
- 3 Cups Feta cheese, crumbled
- 1 ½ Cups Kalamata olives, coarsely chopped
- 1 1/3 Cups Roasted red bell pepper, coarsely chopped
- =
Directions
JUST BEFORE SERVICE
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, olives, roasted pepper and sautéed onion over bottom of pan. Gently pour reserved egg mixture into pan.
Bake at 325°F until frittata is almost firm in the center, about 50 minutes.
Cool; cut into 16 pieces, 3" x 5."
ALTERNATE COOKING METHOD
Frittata can be baked in two well-greased frying pans (10 to 12-inch). Reduce time to about 35 minutes.