WHEN most people, at least in the United States, think about how to eat avocados they think guacamole or salad. In effect this fine fruit with Mexican roots is rendered to the category of dip, condiment and salad ingredient.
‘Tis a pity, because there are myriad ways to enjoy avocados, including as a breakfast food. In California, which produces most of the avocados consumed in the United States, June is avocado month. Why not celebrate by starting the day with avocados on the plate? Try the Avocado And Feta Frittata for starters.
AVOCADO AND FETA FRITTATA
6 large eggs
1/2 teaspoon salt
1/4 teaspoon pepper
1 avocado from Mexico, halved, pitted, peeled and cubed
1/2 cup crumbled feta cheese
1/3 cup oil-packed sun-dried tomatoes, chopped
1 tablespoon oil
2 cups baby arugula, divided
Preheat broiler. In a medium bowl, beat eggs with salt and pepper. Stir in half of the avocado, half of the feta and half of the tomatoes; set aside. Heat oil (can be from the tomatoes) in a 9-inch oven-proof skillet over medium heat. Stir in 1-1/2 cups of the arugula until wilted, about 30 seconds. Add beaten egg mixture. Cook until eggs start to set, lifting sides a bit to let uncooked egg run underneath, about 5 minutes. Sprinkle with remaining cheese and tomatoes. Transfer skillet to broiler. Cook until eggs are set, 1 to 2 minutes; remove from broiler. Sprinkle with remaining avocado and arugula. Serve hot.
YIELD: 4 to 6 servings