Avocado Cheese Frittata

Avocado Cheese Frittata

 Slightly modified from Kaylins Kitchen

Makes 3 servings

Per serving

1 Lean protein

2 Condiments

2 Healthy Fats 

Ingredients:

2 oz. crumbled low fat Cotija Cheese

(or use low fat Feta if you don’t want to buy Cotija cheese)

1/2 cup grated part-skim Mozarella

1/4 cup sliced green onion

9 eggs, beaten well

2 T milk or half and half (optional)

Olive oil spray

1/2 tsp. Spike Seasoning

½ teaspoon fresh-ground black pepper

1`medium Avocado

Instructions:

Crumble the Cotija cheese to get 2 ounces, and grate Mozzarella (or use pre-grated Mozzarella like I did.)  Slice the green onion.  Beat eggs (with the milk or half-and-half if using) until the whites and yolks are well combined.   Adjust the oven rack so it’s about 4-5 inches under the broiler and turn broiler on.

Heat the Olive oil spray in a heavy oven-proof frying pan over medium-low heat.  (Depending on the pan, you might need a little more oil.)  When the pan feels hot when you hold your hand over it, add the eggs, season with Spike Seasoning and fresh-ground black pepper. Let eggs cook for about 2 minutes, just until they’re starting to look cooked on the edges.  (I usually take a rubber scraper and run it around the edges, but it’s probably not really necessary!)

Add the grated mozzarella and sliced green onion 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.) 

When eggs are cooked about half-way through lay avocado slices and sprinkle with the Cotija cheese.  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 Cotija is starting to melt.  Remove lid, put the frittata under the broiler and cook about 2 minutes more, or 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!)