Avocado frittata with sundried tomatoes, feta and olives


Serves 4


  • ½ cup chopped spring onions
  • 2-3 teaspoons avocado oil
  • 6 large eggs
  • 125 ml milk
  • ½ teaspoon dried mixed herbs
  • ¾ teaspoon salt
  • 1 avocado, diced
  • 2 teaspoons lemon juice
  • 100 g crumbled feta cheese
  • ⅓ cup chopped Kalamata olives
  • ½ cup chopped sundried tomatoes
  • Rocket leaves to serve


  • In a non-stick pan with an ovenproof handle sauté the onions in the oil until soft – 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.
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