Рецепт Avocado Frittata...
Because they're in season...because they're so good...my counter is lined with avocados...still. Yesterday I was asked to take dinner over to someone and I almost said no because I had already planned on making this avocado frittata and it didn't seem "fancy" enough to take to someone for dinner. But as the clock was ticking and I had no time for a different menu, I decided what's good enough for us is good enough for them. And it was. It really was.
The last day of the mister's healthy eating punishment - and he enjoyed it immensely! I'm sure there's a few of you who might want to debate just how healthy this is...but, two things you need to take into consideration...I was beat down by his constant whining and what's a little cream and hash browns compared to peace and quiet?! Yes, hash browns...Potatoes O'Brien with onions and peppers to be exact...fried to perfection in a cast-iron skillet...and then the eggs and cream are poured over top...fresh tomatoes and avocados - topped with cheese...just plain delicious.
Top this baby off with a spoonful or two of your favorite salsa, pair it with a green salad and maybe a biscuit or two (kidding...biscuits aren't healthy!) and you've got yourself a meal that is definitely worthy of delivery! AND...because it IS so good, I entered it in the Avocado Challenge ...gee, maybe I should add a new category to the Dang Meter...Contest Worthy!
- Avocado Frittata - Me
- 1 tablespoon olive oil
- 2 cups frozen Potatoes O'Brien with onions and peppers
- 6 eggs
- 1 cup cream
- 1 teaspoon salt
- 1 teaspoon cumin
- 1/2 teaspoon pepper
- 1/2 teaspoon chili powder
- 2 fresh tomatoes, chopped
- 2 fresh avocados, pitted, peeled and chopped
- 1 cup shredded cheddar cheese
Topping: Your favorite salsa and or sour cream, optional.
Preheat oven to 350 degrees. In a 10-inch cast iron skillet (or other oven proof skillet) add the oil and heat over medium-high heat. When oil is hot, add in the potatoes and cook for 10 minutes, stirring occasionally, until potatoes are crispy and slightly browned. Remove from heat. While potatoes are cooking, in a large bowl combine eggs, cream, salt, cumin, pepper, chili powder and whisk together. After potatoes are cooked and removed from heat, pour egg mixture over top of potatoes, do not stir. Sprinkle tomatoes and avocados over top. Top with cheddar cheese. Bake at 350 degrees for 25 to 30 minutes or until center is set. Remove from oven and let sit on rack for 5 minutes before cutting into slices. Serves 6, top with salsa for serving.