- Sponsored Post: Jarlsberg Avocado Frittata Recipe -
In Mexico, where avocados are perfect and plentiful, these creamy green fruits are a common breakfast staple. But here in the United States, many folks don’t really consider avocados when they think of breakfast. It’s strange, too, because avocados are considered one of the healthiest foods on the planet, providing nearly 20 essential nutrients per serving. They’re a great source of folate, vitamin B6, and vitamin C, plus they’re an awesomely satisfying low-carb snack for anyone watching their glucose levels. And for breakfast, avocados offer a one-two punch of fiber and protein that makes them an ideal candidate for your first meal of the day.
Despite their nutritional value, the main reason I love avocados for breakfast is probably the most obvious–they’re delicious! Some mornings, I just slice open an avocado and eat it with a spoon. Voila, instant healthy breakfast superfood. It can’t get any easier than that.
On the mornings I want a hearty, more savory breakfast, I know that a quick frittata recipe is only 20 minutes away. That’s where Jarlsberg cheese saunters into the picture. I’m a huge cheese fan (as many of you probably already know from the book I just wrote ;) and I cook with it as much as humanly possible. Jarlsberg holds a special place in my heart because of my grandma; when I was a girl, just old enough to make the journey to the local deli all by myself, she’d send me to the store with a crisp five dollar bill and instructions to pick up a pound of bacon, a pound of Jarlsberg, and of course, a treat for myself. The man behind the counter knew I was coming – grandma always sneaked in a phone call to make sure I got there in one piece – and he would often slip an extra piece of candy into the already prepared bag of goodies.
If only we could go back to the days when you could get a pound of both cheese and bacon for under five bucks! But, anyway…
I’m participating in Kitchen PLAY’s BreakfastDuos event, where a handful of bloggers were asked to develop a hearty, comforting breakfast dish with both Jarlsberg cheese and Avocados from Mexico. I’m a fervent cheese zealot, and there are few things I love more than a good avocado. So of course, I was excited to participate.
This breakfast frittata recipe–essentially an omelet baked in a stove-to-oven safe pan–is the ultimate in comforting, savory morning dishes. Creamy green Mexico avocados are dropped into the egg and milk filling, where the avocados gently warm and become even more creamy than they are straight out of the skin. Chili flakes invite a little heat to the party, and a generous helping of Jarlsberg covers the top in melty dream of cheesy goodness. Slide this breakfast powerhouse under the broiler for a few minutes to crisp up the top layer of cheese, and you’ve got yourself one heck of a hearty, delicious breakfast. Talk about the right way to start the day!
Also, to celebrate the avocado love, Jarlsberg cheese, Avocados from Mexico, and Kitchen PLAY are teaming up to host a Twitter party, where six participants will win fun prizes. To sign up for the contest, register here.
To make the whole event even more exciting, there’s an additional sweepstakes you can enter to win $2000 worth of cookware, and many other prizes. Over 500 prizes will be awarded in all, so that means you have a great chance of winning! Hurry, as the offer ends April 14th, 2013.
- 1 Avocado from Mexico, cut in half and pit removed, divided
- 8 large eggs
- 1/3 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 teaspoon chili flakes (optional)
- 1/4 pound Jarlsberg cheese, rind removed, shredded, divided
- 2 tablespoons butter
- 1 shallot, chopped
- Preheat oven to 350F. Slice both avocados vertically within the skin. Remove the slices from the skin. Reserve half of the slices and leave them as they are, long and lean. Chop the other half into cubes and set aside.
- Add the eggs to a medium bowl and beat them well. Add in milk, salt, pepper, and chili flakes, beating well. Sprinkle in half the cheese and give the whole thing a good stir.
- Melt the butter in a 10-inch skillet (or comparably-sized stovetop and oven-safe pan) over medium heat. Add the shallots and cook until gently browned, stirring occasionally. Scatter the cubed avocados into the pan. Give the eggs one more good stir and then pour them into the pan as well. Heat over medium flame for 3 minutes, then arrange the avocado slices in a fan pattern on top of the eggs. Slide the skillet into the oven and cook for 30 minutes.
- Remove skillet from oven and cover the top with the remaining cheese. Slide the skillet under the broiler for a few minutes to brown cheese. Serve hot.