Use a nonstick 10-inch skillet over medium low heat. Melt butter in skillet.

Lightly mix eggs and salt and pour into heated skillet. Cover and cook for 5 minutes; lift the eggs with a spatula a few times as it cooks so raw egg flows under the cooked egg.

Arrange spoonfuls of the guacamole and salsa on top of the frittata; distribute the beans (or black olive slices) over the top and sprinkle with the cheese.

Cover and gently cook about 10 minutes more. Many people “finish” a frittata in a very hot (425-degree) oven, or under a broiler. It is not necessary though; by covering the skillet with a lid, you can cook the frittata until “done.”

Slice in pie-shaped servings and, if desired, garnish with sour cream.

*If you can find ripe avocados when you need them, it’s easy to make your own: for two soft avocados, add ½ cup of finely chopped red onion, ½ cup of finely chopped/drained ripe tomato, 1 finely chopped clove of garlic, 1 tablespoons of lemon (or lime) juice, ½ teaspoon of salt, ¼ teaspoon of ground cumin, and hot pepper sauce to taste.