Avocado frittata with sundried tomatoes, feta & olives

Avocado frittata with sundried tomatoes, feta & olives

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  • 4
  • Easy
  • 15 minutes
  • 35 minutes


  • 1/2 cup spring onions, chopped
  • 2 - 3 t avocado oil
  • 6 large eggs
  • 125 ml milk
  • 1/2 t dried mixed herbs
  • 3/4 t salt
  • 2 t lemon juice
  • 100 g feta, crumbled
  • 1/3 cup chopped Kalamata olives
  • 1/2 sundried tomatoes, chopped
  • Rocket leaves to serve

Cooking Instructions

In a non-stick pan with an ovenproof handle sauté the onions in the oil until soft for about 5 minutes.

Remove the pan from the heat.

Heat the oven to 180º C.

Beat together the eggs, milk, mixed herbs and salt.

Gently toss the avocado with lemon juice.

When the oven is hot, evenly scatter half the avocado, cheese, olives and sundried tomatoes over the sautéed onion.

Pour egg mixture into the pan taking care not to disturb the other ingredients.

Bake for about 20 minutes, or until the frittata is set firm and the top lightly browned.

Scatter the remaining ingredients over the top and bake for a further 10 minutes.

Cut into wedges and serve with rocket leaves.


Avocados are super healthy, delicious and more versatile than you'd think. Here are some quick and easy ways of using them in cooking.


Slice, dice, mash, scoop, spread, puree… just eat them! Find our more on avocados here.

TASTE Recipe by: TASTE
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The TASTE team is a happy bunch of keen cooks and writers, always on the look out for the next food trend or the next piece of cake.

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