Salami & Avocado Frittata

I like to make this for lunch on days when Neil or I don’t have to rush off to do another training session in the afternoon. Or, like this week, when we are having some down time recovering from our World Championships. They are few and far between so when we get the chance to sit down and have lunch together I like to make the most of it. When you grill avocado the outside crisps up a little and the middle goes all gooey and creamy. Serve it with some salad leaves and a bread roll to ensure it is a balanced meal of protein, carbohydrate and fat. The brilliant thing about this meal is that you could justify it for breakfast, lunch or dinner and although it feels like a treat, its still got some really healthy elements to it and it’s super quick to make.

Print Recipe
Salami & Avocado Frittata
Salami and avocado frittata in a pan
Keyword Avocado, Chorizo, Egg, Salami
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Keyword Avocado, Chorizo, Egg, Salami
Prep Time 5 minutes
Cook Time 10 minutes
Servings
people
Ingredients
Salami and avocado frittata in a pan
Instructions
To prepare:
  1. Thinly slice the chilli and cut the salami in to strips.
  2. Add the olive oil to a frying pan then add the chilli and salami.
  3. Break the eggs in to a bowl and whisk. Pour in the milk and season with salt and pepper. Whisk again.
  4. Peel, stone and slice the avocado.
To cook
  1. Heat the frying pan over a medium heat and turn on the grill to high.
  2. Occasionally stir the contents of the pan to stop them sticking. When it starts to sizzle, pour in the egg mixture and make sure it is all spread out evenly across the bottom of the pan.
  3. Leave to cook for a couple of minutes. Run a spatula around the edge of the pan occasionally to keep it from sticking.
  4. When the eggs start to set, scatter over the avocado slices and transfer the pan to the grill.
  5. When the eggs are completely set and the top of the frittata starts to puff up to touch. This should take approx 3-5 minutes.
  6. Remove from pan, slice in half and serve.
Recipe Notes

If you make this, let me know how it goes and share your photos.  I’d also love to hear how you adapt it to suit yourself.



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