Fritatta with Avocado, Cucumber and Arugula
When Natalie and I travel we often stay at Marriott
Fritatta with Avocado, Cucumber, and Arugula
Ingredients
- 2 eggs
- 1 teaspoon Olive oil
- 1/2 avocado, diced
- 1 small lemon wedge
- 1 baby cucumber halved lengthwise and diced
- 1 cup Arugula
- 2 tablespoons shredded Mexican cheese
- 3 tablespoons Mexican salsa
Persons
1
Serving Size
Recipe
Prep Time
10 minutes
Cook Time
5 minutes
Total Time
15 minutes
Instructions
- Warm up a warming drawer, or heat your oven to about 140° F and then turn off. Put your plate(s) in the oven to warm.
- Peel and dice the avocado into 3/4 inch cubes and squeeze the lemon juice over them.
- Halve the cucumber lengthwise, and dice into 3/8 inch pieces.
- Beat the egg(s). Heat a non-stick skillet and pour in the egg, spreading it over the pan as you would a crepe.
- Sprinkle the cheese over the egg. When the egg is done and cheese begins to melt, slide the egg carefully onto the plate and return the plate to the oven or warmer.
- Put 1 teaspoon of olive oil in the pan and saute the arugula in the pan until it begins to wilt.
- Remove the plate from the oven and top with the arugula. Arrange the pieces of avocado and cucumber over the arugula and top with salsa.
- Serve immediately.
© 2021 Copyright © 2020 by Norwest Communications Inc.