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One-Pan Frittata & Avocado Salsa
Good morning! Rise and shine to this delicious one-pan frittata and avocado salsa that can even be prepared the night before.
Makes 4-5 servings
- 8 large eggs
- 1/2 cup unsweetened coconut or almond milk
- 1/2 tsp dried basil
- 1/2 tsp dried oregano
- sea salt and pepper to taste
- 2 cups cooked ground turkey
- 1 Tbsp avocado or, olive oil
- 2 cloves garlic, minced
- 3 bell pepper, chopped
- 1 medium onion, diced
For the salsa:
- 1 garlic clove, minced
- 1 cup cherry tomatoes, sliced
- 1 avocado, diced
- 1/4 cup sweet corn
- one small bunch of parsley or cilantro, chopped
- 1 lime, juiced
Preheat oven to 425 degrees F.
Whisk together eggs, milk, basil, oregano and season with salt and pepper to taste. Set aside.
Preheat a large skillet over medium-high heat, add oil, onion, peppers, precooked meat and stir-fry for about 5 minutes.
Pour the egg mixture in then stir the entire skillet once or until well combined.
Place the entire skillet in the oven and cook for 15 minutes, or until the eggs are set and slightly golden.
Meanwhile, make the avocado salsa. Mix avocado, tomatoes, corn, garlic, parsley/cilantro and lime juice in a small bowl. Season with sea salt and pepper and mix to combine.
Once the frittata is ready, let it cool down for a couple of minutes, then top with the avocado salsa. Slice and serve.