It's a little known fact that you, like god, can make an avocado ripen. Just heat it up.
For this frittata, which is fancy talk for "omelette," I gently warmed some still rubbery avocado until soft, buttery and a deeper green. Then I got the skillet really hot - this is key - and poured in my beaten eggs. I topped it off with a little feta, black pepper and sea salt. Finished with a quick pop into a hot - also key! - broiler, and you've got a golden, puffy breakfast spectacle.
Working hot at both of those key junctures is what will make it puff up. Slide it out of your well oiled skillet and onto your guest's plate quickly, or it and your reputation will deflate.
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2 comments:
That's a delicious looking picture. I've put avocado into omelets (usually with goat cheese, mushrooms, sautéed onions, greens, and smoked salmon), but never thought of doing slices in a frittata like this. Lovely!
Thanks, Debs! As you can see, I highly recommend it. They might jumble a little when you pour the eggs in, but just pour slow and nudge them back into place.
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