“Tropical Delight: Polynesian Brunch Frittata with Avo-Coconut Salsa for Vegetarians”

Allergens

Eggs, Gluten-Free (but contains quinoa)

Ingredients

• 6 large eggs
• 1 cup diced bell peppers (red, yellow, and green)
• 1 cup cooked quinoa
• 1/2 cup cherry tomatoes, halved
• 1/2 cup black beans, rinsed and drained
• 1/4 cup thinly sliced red onion
• 1/4 cup chopped cilantro
• 1 tbsp olive oil
• 1 tsp ground cumin
• Salt and pepper to taste
• For the Avocado
• Coconut Salsa:
• 2 ripe avocados, diced
• 1/4 cup unsweetened shredded coconut, toasted
• Juice of 1 lime
• 1 jalapeno, finely chopped
• Salt and pepper to taste

Instructions

1. Preheat oven to 350°F (180°C).
2. In a large bowl, whisk together eggs, cumin, salt, and pepper. Set aside.
3. Heat olive oil in an oven safe skillet over medium heat. Add bell peppers, red onion, and sauté for 5 minutes until softened.
4. Stir in quinoa, black beans, and half of the cilantro. Pour the egg mixture over the vegetables and cook for about 2 minutes without stirring to allow the bottom to set.
5. Transfer skillet to preheated oven and bake for 18 20 minutes or until set and golden.
6. While the frittata bakes, prepare the Avocado Coconut Salsa by gently tossing avocados, toasted coconut, lime juice, jalapeno, salt, and pepper in a bowl.
7. Remove frittata from oven and let it cool for 5 minutes before slicing into wedges. Serve each wedge with a generous dollop of Avocado Coconut Salsa and garnish with remaining cilantro.

Chef’s Insight

The fusion of Polynesian and Mexican flavors in this brunch dish creates a unique and delightful culinary experience that you won't forget soon.

Notes

Be sure to use ripe but firm avocados for the salsa to maintain a desirable texture.