This is the printer-friendly version of an old recipe that has been updated and replaced on the blog. I am posting it here in case anyone was a fan of the original recipe. Check out Feta Cheese and Avocado Frittata for the updated version that makes a larger frittata.

(Makes two servings, recipe created by Kalyn.)

1 T olive oil
1 T + 1 T thinly sliced green onions
4 eggs
1 T low-fat milk
1/2 tsp. Spike Seasoning (optional but recommended)
fresh ground black pepper to taste
1 avocado, diced into pieces about 1/2 inch
3 T crumbled Feta cheese (or less)

Heat olive oil over low heat in a 9 or 10 inch heavy frying pan with a lid. (I used a non-stick pan.) Add green onions and saute for a few minutes, until onions are softened but not browned. While onions cook, beat together eggs, milk, Spike Seasoning, and black pepper. Pour eggs over onions and cook 2-3 minutes, until eggs are barely starting to look set around the edges.

While eggs are cooking, cut avocado in half and remove seed, then cut avocado in both directions to create cubes inside the skin. (See how to cup and peel an avocado for more complete instructions on how to cut an avocado using this method if you haven’t done it.) When eggs look barely set on the edges, scoop avocado pieces out over the eggs, making sure they are spread across the entire surface.

Cook eggs for 1-2 minutes with avocado, then sprinkle feta cheese over (adding a bit more black pepper if desired.) Cover pan and cook 8-10 minutes or, or until bottom of frittata is starting to brown and eggs are barely set on top. Remove lid, and sprinkle with remaining green onions. Cut frittata in half and serve hot.

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