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.
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.