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Make double of this yummy Avocado Frittata made with crispy bacon and red pepper! It’s kid friendly, cheesy and an easy way to get some Avocado into the kids. We love this super easy recipe: It’s quick to make and perfect for school lunchboxes.
Avocado Frittata
We always have eggs in the kitchen. Always. We eat them all the time, and they’re not just reserved for breakfasts here, oh no! They’re used in so many recipes, yep, we’re big fans. We all (bar one, pfffff!) also have a pretty serious love affair going on with Avocados as well and so this Avocado Frittata didn’t need too much convincing to get the kids to eat it.
I added in some red pepper because it’s easy to add and gives you another portion of goodness and also a little crispy bacon.
This was mainly to persuade the fussy kid to try it and it worked…but the bacon goes so well with Avocado that it stayed as a permanent addition.
I think you’re gonna love it!
I cook this frittata in a square baking pan, which yes is technically a baking tin for a brownie or a cake but hey! who cares!
I do this because it makes it really easy to slice up and I often put a slice of this in the kids lunchboxes the following day after I’ve made it and so having a square slice is a lot easier not only to pack for lunch but also for the kids to eat.
If you’re making this to serve and eat at home then of course feel free to bake it in whatever dish you like, traditionally a frittata is cooked in a circle tin and cut into beautiful slices…I guess I’m just not that cook! Life goals…..
One thing: I add an onion to this recipe because it adds flavor. However…I’m well aware from my own kids that ‘chunks’ of onion are off putting and can even bring on full scale tantrums (yep, it’s true!) and so I do something sneaky….
I grate the onion before I cook it.
It cooks down to virtually invisible and even the pickiest eater won’t know it’s there. You’ve gotta have some tricks up your sleeve, right?
What IS A Frittata?
Having been initially a touch confused about what exactly a frittata even was: A quiche? An omelette? I’m not exactly 100% clearer these days.
I’m going with the main difference being the way it’s cooked. If you’re sticking to the ‘rules’ Frittata’s are cooked over a low heat on the stove top. Whereas an omelette you’d fold, and a quiche you might have a crust with and bake, this is cooked on the stove top.
BUT…..I don’t do this! It’s mainly because of the square tin I want to use, plus I like to make sure the eggs cooked all the way through.
Please let me know if I’ve missed some big difference here….it wouldn’t be a surprise :)
However, whatever the difference the taste is delicious. So we’re all good!
How To Keep A Frittata Fluffy
In order to keep the avocado frittata light and fluffy, I add a couple of tablespoons of cream. Anymore than this and the frittata is not firm enough to cut neatly and any less and it can be a little on the quiche side, which to be honest isn’t a bad thing and so you can leave the cream out if you prefer.
I find the cream adds a fluffiness that you don’t get without it, but there’s no hard and fast rules here so add it if you like, don’t if you don’t!
What Makes a Frittata Rise?
It’s the eggs that will make your frittata rise. Whisk them until they’re just combined and try not to over beat them, this introduces too much air into the egg.
As the frittata cooks the egg will expand to envelope all the other frittata fillings. I add a little cheddar cheese to the top of the frittata right before it goes into the oven, the crispy cheesy top is a kid magnet. It really is!
More Clean Eating Recipes
- Cheesy Zucchini lunchbox slice
- Cheese and spinach muffins (the kids will actually eat!)
- Healthy apple slice
- Healthy cheese and onion quiche slice
- Crustless spinach and Feta quiche
- Hash brown breakfast casserole
What To Eat With Frittata
I like to have this in the fridge ready for a light meal, or to out in lunchboxes for everyone to take the following day. It’s such an easy thing to have hanging around, it travels well, it’s filling and is really the ultimate fridge ready lunch.
You can heat this up if you like but we prefer ours cold. The fridge sets the frittata really firm, so it’s super easy to eat and not messy at all. Perfect!
If you’re having this for lunch I’d recommend serving it with a big mixed salad, a side of hot buttery new potatoes or a potato salad.
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Variations
There’s very little you can’t add to a frittata. I like to make sure mine are stuffed full of veggies or other fillings. You could also try adding some pre cooked sliced potatoes, this also makes a really nice, slightly more filling frittata, more of a Spanish omelette if you like.
For flavor variations, here’s some ideas:
- Change the cheddar for another cheese: Goats cheese or Feta cheese work well
- Leave the bacon out and add in some mushrooms for a veggie variety
As well as adding or omitting ingredients I’ve also cooked these as muffins as well. They cook beautifully (grease the tin well first!) and for smaller kids who we all know eat anything muffin shaped, they’re easy to hold and visually appealing.
Storing Frittata
Avocado frittata store in the fridge for up to 3 days after you’ve cooked it and allowed it to cool. Store it covered, and I don’t usually slice this before putting it in the fridge, that way you can cut the amount you want when you go to eat it.
Grab the FREE 18 Meal Ideas CHEAT SHEET Here!Freezing
You can freeze frittata, but I never think it thaws the same, so I don’t tend to freeze mine. If you want to freeze it allow it to fully cool down and slice it before freezing it so you can take out only the slices you need.
To thaw it, pop your frozen slice onto a plate and leave it overnight in the fridge, covered. You can then either eat it right away or warm it through in a hot oven. You can keep it in the freezer for up to a month.
How To Make Avocado Frittata
Ingredients
- 6 Medium Eggs
- 1 Cup Cheddar cheese Grated
- 4 Rashers Smoked bacon Cut into small pieces
- 2 Avocado Finely sliced
- 2 Red Peppers Finely sliced
- 2 tbsp Heavy cream
- 1 tbsp Olive oil
- Salt & pepper To season
- 1 Onion Grated
Instructions
- Heat the oven to 210c or 410f depending on your oven and then line an 8 inch square baking tin with foil and lightly grease it. Put it to one side
- In a large frying pan, heat the olive oil and add the chopped bacon. Fry until fully cooked and crispy, then out to one side keeping the bacon fat and excess oil in the pan
- Add the onion and red pepper to the pan you cooked the bacon in and cook over a low heat until the veggies are fully cooked through
- Whilst your peppers and onions are cooking, gently whisk the eggs in a large mixing bowl. Add the seasoning to taste. Don’t over mix the eggs, and then combine the heavy cream into the egg mixture
- Add ¾ of the cheese to the egg mix and gently combine
- Grab the lined and greased square tin and pour in half the egg mixture. Then add the peppers and then sprinkle the crispy bacon to top of the peppers. Then arrange the sliced avocado over the bacon and pour the rest of the egg mixture over the top
- Scatter the remainder of the grated cheese on top of the frittata and cook for 25 minutes. Leave to fully cool in the pan before removing to allow the eggs to set and the frittata to firm up
- Cut into 9 squares. Job done!
Avocado Frittata Recipe
Avocado Frittata
Ingredients
- 6 Medium Eggs
- 1 Cup Cheddar cheese Grated
- 4 Rashers Smoked bacon Cut into small pieces
- 2 Avocado Finely sliced
- 2 Red Peppers Finely sliced
- 2 tbsp Heavy cream
- 1 tbsp Olive oil
- Salt & pepper To season
- 1 Onion Grated
Instructions
- Heat the oven to 210c or 410f depending on your oven and then line an 8 inch square baking tin with foil and lightly grease it. Put it to one side
- In a large frying pan, heat the olive oil and add the chopped bacon. Fry until fully cooked and crispy, then out to one side keeping the bacon fat and excess oil in the pan
- Add the onion and red pepper to the pan you cooked the bacon in and cook over a low heat until the veggies are fully cooked through
- Whilst your peppers and onions are cooking, gently whisk the eggs in a large mixing bowl. Add the seasoning to taste. Don't over mix the eggs, and then combine the heavy cream into the egg mixture
- Add ¾ of the cheese to the egg mix and gently combine
- Grab the lined and greased square tin and pour in half the egg mixture. Then add the peppers and then sprinkle the crispy bacon to top of the peppers. Then arrange the sliced avocado over the bacon and pour the rest of the egg mixture over the top
- Scatter the remainder of the grated cheese on top of the frittata and cook for 25 minutes. Leave to fully cool in the pan before removing to allow the eggs to set and the frittata to firm up
- Cut into 9 squares. Job done!
