Updated 01/18/2013 05:00 AM
Recipe: Tomato, Cream Cheese and Avocado Frittata
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6 large eggs
1 Tbs water
2-3 Tbs olive oil for cooking beaten eggs
3-4 Tbs thinly chopped green onion
3-4 Tbs chopped cilantro
approx. 1 cup thinly sliced ripe tomato
3-4 ounces cream cheese, thinly sliced
1/2 large ripe avocado, thinly sliced
black bean tortilla chips (optional)
Thinly slice 1/4 cup green onion and chop 1/4 cup fresh cilantro, thinly slice 1 cup tomato and thinly slice 3-ounces cream cheese.
Cut the avocado in half, around the pit lengthwise, and use a small knife to thinly slice 1/2 of the avocado inside the skin and then use a spoon to carefully scoop those slices out.
Next, turn the oven to the broiler setting and then beat 6 large eggs with a tiny splash of water.
Add a little splash of olive oil to a 10-inch heavy bottomed, oven proof nonstick pan on medium to medium high heat and, when the oil is hot, carefully add the beaten eggs and let them set up for a minute.
Over the next 2 minutes, use a rubber spatula to pull the edges in a few times to expose more egg to the hot pan.
After it has set up a bit, top it with the sliced cream cheese and sliced tomatoes and place the pan underneath the broiler.
That will only take a minute or two underneath the broiler and then pull the pan back out of the oven and top it with the avocado slices to warm those up a bit.
At that point, top it with green onions and cilantro, carefully cut it in half and serve it up on plates with the optional black bean tortilla chips on the side.
Serve with a little hot sauce on the side.
Cut a large tomato in half before thinly slicing.
Substitute goat cheese for the cream cheese and substitute regular tortilla or blue corn tortilla chips for the black bean chips.