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Avocado and Tomato Frittata

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a BLT (minus the L) inspired frittata

Ingredients

Scale
  • 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

  1. Preheat the oven to 375°F.
  2. In a medium saucepan, boil the potatoes in salted water for 7 minutes or until tender. You can also do this in the microwave.
  3. 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.
  4. In a large bowl, beat the eggs and whisk in half of the cheese. Add the flour and baking powder. Whisk to fully combine.
  5. Pour the egg mixture over the potatoes in the skillet. Layer the tomato, avocado, bacon, the remaining cheese, and additional salt and pepper.
  6. 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

Find it online: https://prairiecalifornian.com/avocado-and-tomato-frittata/