Avocado Frittata with Cotija and Mozzarella Cheese
- Serves: 6
- Complexity: easy
I share recipes from the past that have been my personal favorites, and this Avocado Frittata with Cotija and Mozzarella Cheese was a total wow. This would be a lovely idea for a special brunch or breakfast for house guests, or just make it for yourself if you need a treat for breakfast!
Step by Step Directions
Crumble the Cotija cheese to get 2 ounces, and grate Mozzarella (or use pre-grated Mozzarella as 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 the broiler on.
- Heat the oil 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, and 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.) Slice the avocado while the eggs are cooking.
- When eggs are cooked about half-way through, lay the avocado slices over 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!)Serve hot. This is great with some sour cream if you’re a sour cream lover like I am.