Name: Curried Vegetable Frittata with Goat Cheese & Avocado-Tomato Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 avocados; 1 small bunch cilantro; 18 eggs; 3 cloves garlic; 3 (113 g) logs goat cheese; 3 small pkgs grape tomatoes; 3 green bell peppers; 3 jalapeño peppers; 1 ½ medium red onions; black pepper; coriander, ground; curry powder; extra virgin olive oil; salt; turmeric, ground

Curried Vegetable Frittata with Goat Cheese & Avocado-Tomato SaladCurried Vegetable Frittata with Goat Cheese & Avocado-Tomato Salad — a 40-minute dinner recipe with 15 ingredients, serving 6.Ingredients

3 avocados

1 small bunch cilantro

18 eggs

3 cloves garlic

3 (113 g) logs goat cheese

3 small pkgs grape tomatoes

3 green bell peppers

3 jalapeño peppers

1 ½ medium red onions

black pepper

coriander, ground

curry powder

extra virgin olive oil

salt

turmeric, ground

Instructions

Wash and dry the fresh produce.

Peel, halve, and slice onions crosswise into thin half-moons; peel and mince garlic. Place both in a large bowl.

Trim, seed, and slice bell peppers lengthwise into thin strips; add to the bowl with the onion and garlic.

Halve tomatoes; add half to the bowl with the other veggies. Place remaining tomatoes in a medium bowl and set aside.

Preheat a large ovenproof skillet over medium-high heat.

Once the skillet is hot, add oil and swirl to coat the bottom; add veggies and spices. Cook, stirring occasionally, until tender, about 5 minutes. (Reserve bowl for the next step.)

Meanwhile, place eggs, salt, and pepper in the reserved bowl; whisk to combine.

Preheat oven to broil on high and position rack under the broiler.

When the veggies are tender, reduce heat to medium-low; pour the egg mixture into the skillet. As eggs set around the edge of the skillet, gently lift cooked portions with a spatula to allow uncooked egg to flow underneath. Cook until bottom and sides are firm but top is still runny, 7-8 minutes.

Crumble goat cheese over the frittata. Place in the oven and broil until top is set and cheese is slightly melted, 3-4 minutes; remove from oven.

Meanwhile, shave cilantro leaves off the stems; discard stems and mince the leaves. Add to the bowl with the remaining tomatoes.

Quarter jalapeño peppers lengthwise; seed and remove ribs with a spoon. Mince and add to the bowl. (Be careful with jalapeños; do not touch your eyes and ensure you wash your hands after handling or wear gloves while preparing.)

Halve and pit avocados; scoop out with a spoon and small dice the flesh. Add to the bowl and stir to combine the salad.

Cut frittata into wedges and divide between plates. Serve with salad on the side and enjoy!

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