I love breakfast for dinner (brinner), it reminds me of my college days (my sorority house had breakfast for dinner all the time). Breakfast ingredients are always on-hand at my house so whenever I want a quick but delicious dinner I have the option of resorting to brinner. Though french toasts are by far my favorite breakfast item frittatas come in a close second, mostly because they’re easy to make & very filling. As many of you know I’m somewhat addicted to cilantro, so last week when I craved a frittata I knew I wanted it to be all about the cilantro. I’m calling this one Frittata Fresca because all the ingredients are fresh & light. Hope you enjoy it as much as I did!
Ingredients (Makes 2 Servings)
4 large eggs
1/4 cup coconut milk
1/4 cup manchego cheese, grated
1/4 cup cilantro, chopped
1 tablespoon olive oil
1/2 avocado, chopped
Cherry tomatoes, chopped, to taste
Salt & pepper, to taste
In a bowl, mix the eggs, milk, manchego cheese & cilantro & fully combine.
Heat small pan over medium hit & add the olive oil. Once the olive oil is hot, add the egg mixture. The key to a good frittata is not stirring it, so leave the egg mixture as is, cover the pan & turn heat to medium low. Cook frittata for about 12 minutes until it’s firm & remove from heat.
Cut frittata down the middle & top each serving with avocado, cherry tomatoes, salt & pepper & enjoy. Buen provecho!