Colorado Avocado Frittato
12 – eggs
2 – cups washed spinach
1 – avocado, peeled and thinly sliced
1 – red bell pepper, cubed
1 – poblano chile, cubed
1 – large onion, cubed
1 – 1 lb block of sharp cheddar, pepper jack, or Swiss cheese, grated
Olive oil
Tony Chachere’s
Pepper
Rosemary
In a 14 inch cast iron skillet, cook onion, bell pepper and chile until slightly softened. Add Tony’s and pepper to taste and then add spinach and continue cooking until wilted. Beat together eggs, pepper and rosemary in a bowl then add on top of the cooked vegetables. Cover with a lid, reduce the flame to low and cook slowly until the center is set, about 20 minutes. Once the center is set, cover with cheese and avocado slices and heat until the cheese is melted. Slice and enjoy.
– Bassman
ps. Come out to the show in Breckenridge, Colorado at Three20south.
pps. Sorry about the lack of finished product pictures. The frittata was attacked before I could break out the camera.
Dirty Bourbon River Show 