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Mexican-Style Frittata with Bell Pepper, Cheddar & Avocado.

  • 2
  • ½ (8 oz) block
    cheddar cheese
  • 12
  • 1 small bunch
    green onions (scallions)
  • 2
    jalapeño peppers
  • 2
    red bell peppers
  • 1 medium
    red onion
    black pepper
    chili powder
    extra virgin olive oil
  • 1
    Wash and dry the fresh produce.
    2 red bell peppers
    2 jalapeño peppers
    2 avocados
    1 small bunch green onions (scallions)
  • 2
    Preheat the oven to the broil setting and position the rack in the upper third of the oven.
  • 3
    Quarter the bell peppers lengthwise; remove and discard the stems, seeds, and membranes. Slice the quarters crosswise into small strips and transfer to a medium bowl.
  • 4
    Quarter the jalapeño peppers lengthwise; remove and discard the stems, seeds, and membranes. Finely dice the peppers and add to the bowl with the bell peppers.
  • 5
    Preheat an ovenproof skillet over medium heat.
  • 6
    Trim off and discard the ends of the onion and remove the outer layer; quarter the onion lengthwise, then thinly slice crosswise. Add to the bowl with the peppers.
    1 medium red onion
  • 7
    Trim off and discard the ends of the green onions; cut the onions crosswise into ¼-inch pieces at an angle. Transfer to a small bowl.
  • 8
    Once the skillet is hot, add olive oil and swirl to coat the bottom.
    2 tbsp extra virgin olive oil
  • 9
    Add the peppers, onion, and about ¾ of the green onions (save the rest for garnishing) to the skillet; season with chili powder, cumin, salt, and pepper. Cook, stirring frequently, until the vegetables have softened, 4 to 6 minutes.
    1 tsp chili powder
    ½ tsp cumin
    1 tsp salt
    ½ tsp black pepper
  • 10
    Coarsely grate about 1 cup of cheddar.
    ½ (8 oz) block cheddar cheese
  • 11
    In a large bowl, combine and whisk together the cheddar, eggs, water, salt, and pepper.
    12 eggs
    4 tbsp water
    ½ tsp salt
    ¼ tsp black pepper
  • 12
    Pour the egg mixture into the skillet. While tilting the skillet with one hand, lift up the edges of the frittata with a spatula and let the eggs run underneath during the first few minutes of cooking. Cook until most of the frittata is set, but the top is still runny, 4 to 5 minutes.
  • 13
    Halve the avocados lengthwise and twist the halves to separate, then remove the pit with a knife or spoon; thinly slice the flesh crosswise (without piercing the skin) and scoop out.
  • 14
    Transfer the skillet to the oven and broil until the top is set and lightly browned, 2 to 3 minutes.
  • 15
    To serve, separate the frittata into wedges and divide between plates; top with avocado slices and remaining green onions. Enjoy!