Smoky Potato, Tomato and Avocado Frittata

Serves 6 to 8

2 tablespoons (¼ stick) unsalted butter
1 large Yukon Gold potato, cut into ½-inch cubes
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
4 ounces Mozzarella Company Smoked Scamorza, roughly chopped
8 large eggs
3 tablespoons all-purpose flour
1 teaspoon baking powder
1/8 teaspoon garlic powder
1 Roma tomato, halved and thickly sliced
1 avocado, quartered and cut into 8 slices

Preheat the oven to 375°F.

In a medium saucepan, boil the potatoes in salted water for 7 minutes or until it is tender when pierced with a fork. Set aside.

In a large, oven-proof 10-inch skillet, melt the butter over high heat. Add the potato, 1/8 teaspoon each of salt and pepper and stir. Cook for 2 minutes without stirring to brown the potato. Continue cooking for an additional 3 minutes, stirring occasionally. Remove from the heat.

In a large bowl, beat the eggs and then whisk in half of the cheese. Add the flour, baking powder, garlic powder, and 1/8 teaspoon each of salt and pepper. Whisk to fully combine.

Pour the egg mixture over the potatoes in the skillet. Layer the tomato, avocado, the remaining cheese, and additional salt and pepper if desired.

Transfer the skillet to the oven and bake for 25 minutes or until the center of the frittata begins to brown and the eggs are cooked. Serve warm or at room temperature.


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