Avocado Frittata with Cotija and Mozzarella Cheese
It’s a simple idea, but this Avocado Frittata with Cotija and Mozzarella Cheese was so amazingly good. And this healthy frittata is low-carb, Keto, low-glycemic, gluten-free, South Beach Diet friendly, and meatless! Use the Recipes-by-Diet-Type Index to find more recipes like this one.
(Sometimes on Fridays I share recipes from the past that have been my personal favorites, and this Avocado Frittata with Cotija and Mozzarella Cheese was a total wow. This would be a lovely idea for a special brunch or breakfast for houseguests, or just make it for yourself if you need a treat for breakfast!)
This Avocado Frittata with Cotija and Mozzarella Cheese was one of those cooking ideas that just spring into my head and then I can’t let it go until I’ve made it successfully. In this case it took three tries before I was happy with the finished result, and cutting the avocado in slices instead of chunks and partly cooking the eggs before laying the avocado slices on top made a big difference in the looks of the dish, although all the attempts tasted great.
Cotija is the Mexican cheese that’s sometimes crumbled on fish tacos or fresh-mex salads like the kind you get at Cafe Rio
. I loved the slightly sharp flavor of Cotija Cheese
in this and thought it complemented the avocado perfectly, but if you can’t find it or don’t want to buy it, I’d use Feta instead. Cotija is milder and saltier than Feta, but both cheeses are salty so don’t add more salt.
Crumble two ounces of Cotija cheese, slice the green onions, and beat 8 eggs with a little milk or half and half. Have some grated mozzarella cheese ready to go as well. Turn on the broiler.
Heat the oil in a heavy oven-proof frying pan, add eggs, sprinkle with Spike Seasoning
and fresh-ground black pepper, and let the eggs cook a few minutes. When the eggs are starting to look cooked on the edges sprinkle over the grated Mozzarella and sliced green onion and cook about 5 minutes, or until the frittata looks about half done. Slice the avocado while the eggs are cooking.
When the eggs look like they’re about half-way cooked through, lay the avocado across the top and sprinkle with Cotija Cheese. Cover the pan and cook about 3 minutes more. Put frittata under the broiler and cook 2-3 minutes more, until eggs are firm and the cheese is nicely melted and lightly browned. Serve hot.
Avocado Frittata with Cotija and Mozzarella Cheese
(Makes 6 servings; recipe created by Kalyn with recipe testing assistance from Jake.)
2 oz. crumbled Cotija Cheese
(or use Feta if you don’t want to buy Cotija cheese)
1/2 cup grated Mozarella
1/4 cup sliced green onion
8 eggs, beaten well
2 T milk or half and half (optional)
2 tsp. olive oil (more or less, depending on your pan)
1/2 tsp. Spike Seasoning
(or use any all-purpose seasoning that’s good on eggs)
fresh-ground black pepper to taste
1 large avocado, sliced lengthwise
Crumble the Cotija cheese to get 2 ounces, and grate Mozzarella (or use pre-grated Mozzarella like I did.) Slice the green onion. Beat eggs (with the milk or half-and-half if using) until the whites and yolks are well combined. Adjust the oven rack so it’s about 4-5 inches under the broiler and turn broiler on.
Heat the oil in a heavy oven-proof frying pan over medium-low heat. (Depending on the pan, you might need a little more oil.) When the pan feels hot when you hold your hand over it, add the eggs, season with Spike Seasoning and fresh-ground black pepper, and let eggs cook for about 2 minutes, just until they’re starting to look cooked on the edges. (I usually take a rubber scraper and run it around the edges, but it’s probably not really necessary!)
Add the grated mozzarella and sliced green onion and cook about 5 minutes more, or until the eggs look like they’re cooked about half-way through. (Actual cooking time will depend on your pan and how hot the medium-low setting is on your stove. Turn to low if it seems like the eggs are cooking too quickly.) Slice the avocado while the eggs are cooking.
When eggs are cooked about half-way through, lay the avocado slices over and sprinkle with the Cotija cheese. Cover the pan with the lid and cook about 3 minutes more, or until the eggs look like they’re nearly cooked through and the Cotija is starting to melt. Remove lid, put the frittata under the broiler and cook about 2 minutes more, or the eggs are firm and cheese is melted and the top of the frittata is nicely browned. (Watch it carefully; it’s easy to get it too brown under the broiler!)
Serve hot. This is great with some sour cream if you’re a sour cream lover like I am.
Click Here for Printer Friendly Recipe
Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
This recipe would be suitable for any phase of the South Beach Diet or any other type of low-carb eating plan.
Find More Recipes Like This One:
If you want nutritional information for a recipe, I recommend entering the recipe into Calorie Count
, which will calculate it for you. Or if you’re a member of Yummly
, you can use the Yum button on my site to save the recipe and see the nutritional information there.
More Tasty Meatless Ideas with Eggs:
Baked Eggs Skillet with Avocado and Spicy Tomatoes ~ Kalyn’s Kitchen
Zucchini, Goat Cheese, and Basil Frittata ~ The Perfect Pantry
Slow Cooker Frittata with Kale, Roasted Red Peppers, and Feta ~ Kalyn’s Kitchen
Roasted Asparagus, Green Onion, and Blue Cheese Frittata ~ Naturally Ella
Fifteen Minute Salsa Verde Eggs ~ Kalyn’s Kitchen
Caramelized Cauliflower Frittata ~ Herbivoracious