Avocado and potato frittata
A creamy avocado and tender potato egg skillet that comes together in one pan and works for any meal.
- Per serving
- $1.64
- Serves
- 4
- Time
- 25 min
- Whole dinner
- $6.56
Ingredients
1 lb Potatoes
On sale at Whole Foods: Organic Bagged Fingerling or Baby Potatoes, 24 oz
$4.49$5.992 medium Avocados
On sale at Whole Foods: Medium Hass Avocados
$1.258 large Eggs
about $3.502 tablespoons Olive oil
pantry1 small Onion
about $0.50to taste Salt
pantryto taste Black pepper
pantry
Prices are from Whole Foods the week of October 4, 2026. Sale prices change every week and differ by store.
Steps
- Cut the potatoes into quarter-inch slices. Dice the onion and pit and slice the avocados.
- Heat the olive oil in a 10-inch skillet over medium heat. Add the onion and potatoes, season with salt and pepper, and cook for 10 minutes until the potatoes are tender, stirring occasionally.
- While the potatoes cook, whisk the eggs in a bowl with a pinch of salt and pepper.
- Arrange the avocado slices over the potatoes in the skillet. Pour the eggs over everything and cook without stirring for 8 to 10 minutes until the edges are set but the center is still slightly soft.
- Slide onto a cutting board or serve straight from the skillet, cut into wedges.
Why it’s cheap
2 of the 7 ingredients were on sale at Whole Foods the week of October 4, 2026, led by potatoes at $4.49 instead of $5.99.
The sale items rang up $1.50 under their regular prices.
Penny Meals prices a dinner by the share of each package you actually cook, adds an estimated shelf price for anything that wasn’t on sale, and counts pantry staples like oil and salt as free. That came to $1.64 a serving, or $6.56 for 4 servings.
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This recipe was written from one store’s sale prices in a past week. Penny Meals Plus writes new dinners every week from what is marked down at the stores near your ZIP code, priced the same way.
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