4 from 4 votes
Avocado Camembert Frittata
Frittatas are a good way to use up odds and ends from your fridge, and with these tips you'll be cranking out delicious Frittatas from leftovers. This Avocado Camembert Frittata has pools of molten camembert cheese and comes together in only 15 minutes!
Prep Time
5 mins
Cook Time
10 mins
Total Time
15 mins
Servings:
4
servings
Course:
Brunch
Cuisine:
Italian
Ingredients
- 8 large egg about 1 ¼ cups egg
- 2 tablespoons cream
- ⅛ teaspoon salt
- 2 teaspoons olive oil
- 100 grams onion (½ small onion)
- 1 avocado
- 130 grams Camembert cheese cut into large cubes
- 5 grams flat leaf parsley (1 small handful, leaves only)
Instructions
- Preheat the oven to 550 degrees F.
- Beat the eggs, cream and salt together until the mixture is mostly uniform but be careful not to overmix it.
- Place a well seasoned 10-inch cast-iron skillet over medium heat and then add the olive oil and onions. Saute until the onions have browned.
- Add the avocados and season with a pinch of salt and pepper.
- Add the egg mixture, cheese and parsley, and let it cook for a bit, stirring occasionally to form some big curds. When the egg starts turning opaque, but there is still enough egg left to smooth off the top when you shake the pan, place the pan in the preheated oven.
- Bake the frittata for 4-6 minutes, or until the top is cooked through and there are no pools of liquid egg remaining.
- Remove the frittata from the oven and let it rest for 5 minutes. This allows the residual heat gently cook the egg through. Use a spatula or thin butter knife to separate the Frittata from the edge of the pan. Shake the pan from side to side to free the bottom of the pan and invert onto a cutting board to slice.
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