The inspiration for this recipe came from a gift I received, a cookbook titled Hot & Spicy & Meatless. Apparently it was written in the era of old school vegetarianism, because it is very dairy heavy.
One day when browsing through this book, I found a recipe for an “Avocado Frittata.” The concept seemed baffling; baking an avocado sounded kind of absurd, but I had some avocados on hand so I decided to give it a go.
The original recipe called for feta cheese as well as the avocado. I didn’t think cheese would be necessary, since avocado is very rich by itself. The recipe did however call for fresh rosemary, and I was eager to use some of the rosemary growing on the patio.
The production of eggs in this country is all too often ethically questionable, so I now exclusively buy from small local vendors at farmer’s markets. These eggs are advertised as coming from “all natural, fertile, range fed, vegetarian fed (so they feed them veggies on the range?) happy chickens.” I don’t know how “happy” their chickens really are, but I’m guessing quite a bit more than the ones that produce the “organic” eggs for any of the grocery stores in my area.
My version rounds out the flavor palette with thyme and savory. Savory is a great addition to any dish involving eggs. Garlic, onions and bell peppers add a great flavor base, the turmeric gives a nice golden color and the smoked salt adds an extra special element that seems to pull everything together. Topped with avocado pieces and sweet cherry tomato halves rendered all the more delightful under the broiler.
Plus tofu! What’s with the tofu you ask? Entirely egg based frittatas don’t have enough substance. On the other hand, a frittata that is completely tofu tends to be too crumbly and takes too long to cook. The tofu gives it more body and a more substantial texture, as well as making it higher in protein and lower in fat. Just be sure to squeeze as much water out of the tofu as possible, otherwise it will increase the likelihood that your frittata will stick to the pan.
Avocado Frittata
Serves 1–2
- 1 Medium Red Pepper, cut into half inch pieces
- 1/2 a Red Onion, cut into half inch pieces
- 2 cloves of Garlic, Minced
- 1 tbs water
- 1/8 tsp Smoke Sea Salt
- 1/4 tsp dried Savory
- 1 tsp minced Fresh Rosemary
- 1 tsp Fresh Thyme, stems removed, minced
- Pinch of Turmeric
- 1/4 lb Firm or Extra Firm Tofu
- 2 Eggs
- hand full of Cherry Tomatoes, halved
- 1/2 an Avocado, cut into 1” cubes
- Hot Sauce, optional
- Heat a pan over medium heat and lightly coat with olive oil. Sautee the peppers and onions until the onions are slightly browned. Watch out! The peppers can char easily.
- In a medium bowl, mix the water, garlic, salt, savory, thyme, rosemary and turmeric. Beat in the eggs until well emulsified. Set aside.
- In your hands or a tea towel, squeeze the tofu until most of the water comes out and it resembles a cottage cheese texture. Crumble into a bowl, then add the cooked peppers and onions and mix with the tofu.
- Heat a six-inch cast iron pan over medium high heat and generously spray the bottom and sides with olive oil.
- Mix together the egg mixture with the tofu mixture. Add to the hot pan and spread evenly. Top with the tomatoes and avocados, gently pressing them into the egg-tofu mix. Drizzle a little hot sauce over the top, if desired. Let cook on the stove until the sides start to form and pull away from the edges of the pan a little bit.
- Turn on the broiler and place the frittata underneath. Broil until lightly browned, about 3–5 minutes. When done, let sit for a few minutes, then run a metal spatula under the frittata to release it from the pan.
Why not serve this with some nice roasted yams, almond scones, or simple salad. And remember, frittatas aren’t just for brunch; they make a great dinner as well!
Very unusual but I really like the sound of this. Cool mise en place pic
We would like to feature your avocado frittata on our blog. Please email haleyglasco@gmail.com if interested. Thanks
Haley
blog.keyingredient.com/
I never would have though of using avocado in a frittata! What an orginal idea. It sounds delicious.
Great photo!