Avocado Frittata

Even though many of us are home more than normal, weekends still seem like the perfect time for a special brunch. And nothing says brunch like a frittata!

Frittatas are kind of like quiche but without the crust. So for anyone looking to cut the carbs but not the flavor, frittatas fit the bill. This one leans heavily on heart healthy avocado and just plain yummy feta cheese!

Ingredients:

  • 1/2 cup shredded Mozzarella
  • 2 oz crumbled Feta
  • 8 eggs, beaten well
  • 2 T milk or half and half
  • 2 tsp. olive oil (more or less, depending on your pan)
  • 1/2 tsp. Spike Seasoning (or any seasoning you like with eggs)
  • black pepper to taste
  • 1 large avocado, sliced lengthwise
  • 1/4 cup sliced green onion (optional)

Directions:

1. Beat eggs (with the milk or half-and-half if using) until the whites and yolks are well combined.

2. Adjust the oven rack so it’s about 4-5 inches under the broiler and turn broiler on.

3. Heat the oil in a heavy oven-proof frying pan over medium-low heat. 

4. When the pan feels hot when you hold your hand over it, add the eggs, season with Spike or your seasoning of choice and fresh-ground black pepper. Cook for about 2 minutes, just until they’re starting to look cooked on the edges.  (I usually take a silicone spatula and run it around the edges to make sure it’s not sticking).

5. Add the grated mozzarella (and sliced green onion if using) and cook about 5 minutes more, or until the eggs look like they’re cooked about half-way through.  (Actual cooking time will depend on your pan and how hot the medium-low setting is on your stove.  Turn to low if it seems like the eggs are cooking too quickly.)

6. Slice the avocado while the eggs are cooking.

7. When eggs are cooked about half-way through, lay the avocado slices over and sprinkle with the feta cheese.

8. Cover the pan with the lid and cook about 3 minutes more, or until the eggs look like they’re nearly cooked through and the feta is starting to melt.

9. Remove lid, put the frittata under the broiler and cook about 2 minutes more, or until the eggs are firm and cheese is melted and the top of the frittata is nicely browned.  (Watch it carefully; it’s easy to get it too brown under the broiler!)

10. Let it cool for a bit and then cut into serving pieces. Store leftovers in the fridge for the next day!

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