Monday, April 4, 2011

Caramelized Shallot, Avocado, and Goat Cheese Frittata

I barely cooked all weekend. We had plans both Friday and Saturday evening for dinner, and Sundays are traditionally spent with our families (in which our mothers cook dinner for us). That left breakfast and lunch both days, so yesterday I decided to clean out the fridge. I found shallots, avocado, jalapeno, cilantro, and goat cheese. All perfect for a baked frittata!

Frittatas really couldn't be easier to make. Not only that but they are perfect for either breakfast, lunch, or dinner. It's a swift way to get rid of those last ingredients you've got hanging around before you hit the grocery store again.

We gobbled this one up! I caramelized the shallots in a little oil and butter, added the eggs, and topped with sliced avocado, jalapeno, cilantro, and crumbled goat cheese. Baked in the oven for 12 minutes and voila! Such a nice start to our Sunday.

Caramelized Shallot, Avocado, and Goat Cheese Frittata
Recipe by A Toast to Taste
Photos by A Toast to Taste

Ingredients Needed:
1 Tbsp olive oil
1 Tbsp butter
4 small shallots, sliced into very thin rings
2 Tbsp thinly sliced jalapeno (remove the seeds if you don't prefer heat)
1/2 avocado, core and skin removed, thinly sliced
cilantro, chopped
1 oz goat cheese
salt and pepper to taste

7 eggs
2 Tbsp milk

Preheat oven to 400 degrees.

Crack eggs into medium size bowl, add milk. Whisk together until well combined. Set aside.

In a cast iron pan, or oven safe skillet, heat olive oil and butter over medium heat. Add shallots and stir to coat with the oil-butter mixture. Cook for about 10 minutes, stirring occasionally, making sure they don't burn. Add eggs, season with salt and pepper. Top with jalapeno, avocado, cilantro, and goat cheese. Transfer skillet to preheated oven. Bake 10-12 minutes or until the sides are browned and starting to pull away from pan. Handle will be hot, make sure to use oven mitt!

Slice, serve, and enjoy!

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