This recipe appeared in the article Chile-Spiced Brunch Ideas for Mother's Day on the Burn! Blog.
1/2 large ripe avocado, cut into 1-inch dice
1 tomato, chopped
1 teaspoon lime juice
Pinch of salt
1 ounce feta cheese, crumbled
1/4 teaspoon rosemary
4 black olives, minced
4 fresh mushrooms, washed and sliced
3 eggs (or the equivalent amount of egg substitute)
1 teaspoon ground cayenne
11/2 teaspoons olive oil
1. Preheat the broiler.
2. Combine the avocado, tomato, lime juice, and salt. Add the feta, rosemary, olives, and mushrooms and stir gently. In another bowl, whisk together the eggs and ground cayenne.
3. In an oven-safe skillet, warm the oil over medium-high heat. When the oil is bubbling but not smoking, add the eggs. Cook the eggs briefly, stirring once, until the bottom is set and the top is still runny. Remove the skillet from the heat and spread the feta-avocado mixture evenly over the eggs. Place the skillet under the broiler until the frittata is set and the edges are golden brown.