Since I grew up in California, I had the joy of being close to where avocados thrive. And consequently, I love avocados. Moving to North Dakota has been more of a challenge in finding and keeping avocados, but I am thankful to find them at our local grocery store! I was super excited to get an avocado grower, Double H Avocado Ranch, from my home state of California. I decided to make a BLT (minus the L) frittata. It is my new favorite for breakfast in the morning! Plus it makes for beautiful photos!!
AVOCADOS: DOUBLE H AVOCADO RANCH
California
When did you start farming? What brought you into farming?
In 1986 when we were able to purchase Ag property.
Who farms with you and what are their roles?
It includes my husband, my sister-in-law, her husband and myself. The ranch is jointly owned by the 4 of us.
What has been the hardest part of farming for you? The most satisfying part?
The drought has been the hardest part of farming for us. The most satisfying part of farming has been providing a great product that is hand grown and has numerous health benefits.
What crops do you grow and why?
Avocados-we used to raise a few pigs and dairy goats
What do you think was the most useful advance in farming such as machinery, genetics, chemicals, etc?
The research being done by the Calif. Avocado Commission to help growers increase their yields and to continue helping us to produce an excellent product.
What is your favorite thing to do with a food crop you grow?
We like to use guacamole in deviled eggs-replace egg mixture with your fresh guacamole.
Any memories you want to share about this feature ingredient?
It is a very versatile fruit and it contains a lot of very healthy nutrients.
What is one message you’d like to get across to the general public about what you do?
That farmers and ranchers really care about the land on which they work, our livelihoods depend on us caring for the land and everything raised on it. If we didn’t take care of it we couldn’t do what we do. Farmers and ranchers take better care of the environment than any environmentalist or government agency ever can.
What advice would you give to anyone interested in getting into farming?
Be prepared to work hard-but it is extremely satisfying to see people enjoy the fruit of your labors.
This was my first time making a frittata and I have to say, I was pleasantly surprised at how good it turned out. I am not a huge egg person but I honestly loved the texture and taste of this frittata. It worked great to have on hand for breakfasts during the week. My breakfast has forever been changed by the frittata!
PrintAvocado and Tomato Frittata
a BLT (minus the L) inspired frittata
- Prep Time: 10
- Cook Time: 25
- Total Time: 35 minutes
Ingredients
- 2 tablespoons butter
- 1 shallot
- 2 large red potatoes, peeled and thinly sliced
- salt and pepper to taste
- 4 ounces Farmers or Swiss Cheese, grated
- 8 large eggs
- 3 tablespoons flour
- 1 teaspoon baking powder
- 1 tomato, halved and thickly sliced
- 1 avocado, quartered and cut into slices
- 1/2 pound bacon, cooked and chopped
Instructions
- Preheat the oven to 375°F.
- In a medium saucepan, boil the potatoes in salted water for 7 minutes or until tender. You can also do this in the microwave.
- In a large oven-proof skillet, melt the butter over high heat. Add the shallot and potato. Don’t stir for several minutes allowing the potatoes to slightly brown. Stir in salt and pepper to taste. Continue cooking for an additional 3 – 4 minutes. Remove from the heat.
- In a large bowl, beat the eggs and whisk in half of the cheese. Add the flour and baking powder. Whisk to fully combine.
- Pour the egg mixture over the potatoes in the skillet. Layer the tomato, avocado, bacon, the remaining cheese, and additional salt and pepper.
- Transfer the skillet to the oven. Bake for 25 minutes or until the center of the frittata begins to brown and the eggs are cooked. Serve warm.
Nutrition
- Serving Size: 6
