Throwing avocado in everything is one of the joys of living in California. So when we had out-of-town guests, we decided to throw it in a frittata. The resulting dish was delicious, quick and memorable, served with a side of stir-fried asparagus.Everything comes together very quickly, so have all your ingredients prepped before you turn on the heat.
8 eggs
salt
pepper
1 cup cilantro leaves, finely chopped
2 tablespoons olive oil
2 stalks green garlic, roughly chopped
1 ripe avocado, diced
Beat eggs in a large bowl with salt, pepper and cilantro. Heat olive oil over medium-high heat and saute green garlic for 3-5 minutes, until just starting to brown. Pour in eggs and add avocado chunks, then cook on the stovetop for a few minutes, until the bottom is set, then transfer the skillet to the broiler and cook for 5 to 7 minutes, until the top is golden. Cut into wedges and serve.
6 comments:
Man, I consider not being able to put avocado in everything one of the biggest drawbacks to living on the East Coast. Damn, that frittata looks good!
Rosemary in sugar cookies? That's just odd sounding enough to make me want to try it. That and lavender.
I consider cilantro one of the banes of my existence, but I'm so looking forward to a west coast excursion to stock up on avocado
Hi Hannah and Phoebe:
This might seem like a dumb question coming from another food blogger, but what exactly is green garlic?
This recipe looks like a total keeper... thank you for sharing!
Dan
Casual Kitchen
Green garlic is one of the best reasons to get out of bed in the springtime--it's the fresh shoots of a young garlic plant and you can probably find it at your local farmer's market (East Bay folks, you can grab some at the Berkeley Bowl too). It looks kind of like a large scallion or a skinny leek. Green garlic is milder than dried garlic and very delicious with any green vegetable.
Oh, I shake my fist at you and your local avocados!
Yeah, well, we shake our fists at everyone else's reasonably-priced rent. Trade-offs, trade-offs...
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