Caprese & Avocado Frittata

A frittata made with the classic Italian salad ingredients of tomato, avocado, mozzarella and basil.  All the ingredients of a salad but in a frittata! A great dish for brunch, lunch or dinner.  Or even breakfast should the mood take you!

I had all the ingredients for a classic Italian tri-colour salad in the fridge but had a lunch time hankering for a frittata.  I have previously admired an avocado frittata recipe and thought why not throw the other ingredients into a pan too. It is bright and colourful with the taste lifted by the basil leaves. The mozzarella cheese gives a delightful softness to the frittata too.  Perfect served with a leafy salad on a summer's day! 

Caprese Frittata

Angela Coleby

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Ingredients

  

• 1 avocado peeled and sliced
• 1 125 g ball of fresh Mozzarella sliced
• 3 ripe tomatoes sliced
• 5 eggs
• ¼ cup whole basil leaves
• 2 tblspn olive/coconut oil
• ½ tspn salt
• 1/ 2 tspn black pepper

Instructions

 

• Beat the eggs thoroughly in a bowl and season.
• Heat the oil on a medium heat in an 8 inch frying pan.
• Before the pan gets too hot, layer the avocado, tomato, basil leaves and mozzarella around the pan in a circle.
• Pour the egg mixture over and cook for 7-10 minutes until the bottom half is firm.
• Place until a grill for another 5 - 7 minutes until the frittata is firm and golden on the top.
• Eat and enjoy!

Notes

Nutritional Info per quarter: 304 Calories, 25g Fat, 8g Total Carbs, 5g Net Carbs, 3g Fibre, 3g Protein

The information shown is an estimate provided by an online nutrition calculator.

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