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Three Ways To Add Avo To Your Breakfast

If you add avo to your first meal of the day, you will definitely dine like a king (or queen in our case).

  1. Avocado Frittata With Sundried Tomatoes, Feta & Olives

1/2 cup spring onions, chopped

2 to 3 tsp. avocado oil

6 large eggs

125 ml milk

1/2 tsp. dried mixed herbs

3/4 tsp. salt

1 avocado, diced

2 tsp. lemon juice

100 g feta cheese, crumbled

1/3 cup Kalamata olives, chopped

1/2 sundried tomato, chopped

Rocket leaves to serve


Preheat the oven to 180 degrees Celsius. In a non-stick pan with an ovenproof handle, sauté the onions in the oil until soft – about 5 minutes. Remove the pan from the heat. Beat together the eggs, milk, mixed herbs and salt. Gently toss the avocado with lemon juice. When the oven is hot, evenly scatter half the avocado, cheese, olives and sundried tomatoes over the sautéed onion. Pour egg mixture into the pan taking care not to disturb the other ingredients. Bake for about 20 minutes, or until the frittata is set firm and the top lightly browned. Scatter the remaining ingredients over the top and bake for a further 10 minutes. Cut into wedges and serve with rocket leaves. Click here to read more.

  1. Creamy Avocado Lassi

2 ripe avocados 1/2 cup plain or Greek-style yoghurt 1 cup whole milk 2 to 3 tsp. sugar, or to taste 4 green cardamom pods, seeds removed and crushed 1 tbsp. rosewater or gingery syrup, optional


Add the yoghurt, milk (you can replace milk and yoghurt with soy or almond milk), sugar/honey, crushed cardamom seeds and rosewater to the blender and process to a creamy consistency. Taste and sweeten further, if required. This lassi can be made ahead of time and kept refrigerated. Serve chilled. Click here to find out more.

  1. Avocado & Haddock Kedgeree


1 cup brown basmati rice

200 g haddock

1 tbsp. avocado oil (or olive oil)

6 spring onions, sliced

1 tbsp. curry poder

1 avodaco pear

1 hard-boiled egg

Fresh coriander, to season

Black pepper, freshly ground

Lemon juice


Cook rice in 2 cups of water, until tender; drain and rinse. Poach haddock in milk until it flakes with a fork. Fry the rice in a tablespoon of avocado oil (or olive oil) and add the haddock, spring onions and curry powder. Gently toss the fish into the rice. Slice in one whole avo and serve with hard-boiled egg quarters – garnish with fresh coriander, a grinding of black pepper and a good squeeze of lemon juice. Click here to read more.

Source and Images: The Kitchn

#recipes #Avocado #TheKitchn #food #breakfast

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