I’m not sure how it happened, but it appears that Christmas is…tomorrow! I hope y’all have all been good because I think Santa is likely already making his rounds and it’s a little too late to repent.
I know my Christmas morning routine perfectly. Either my son or daughter will wake my husband and me up at 6:30 a.m. That’s the earliest we’ll allow ourselves to be awakened! My husband will go downstairs to start the coffee and I’ll get the camera ready while the kids dance around; ready to rush down the stairs.
It’ll rapidly look like a nuclear bomb has hit our den.
After a while, we’ll all suddenly realize we’re starving. And this is what we’ll be sinking our teeth into: a frittata with an avocado pinwheel on the top. The green makes a nice, holiday look, doesn’t it?
A Merry Little Frittata
- 1 medium sweet onion, chopped
- 1 minced garlic clove
- 2 tablespoons margarine
- 1/2 cup chopped tomatoes
- 5 eggs, lightly beaten
- 1 cup shredded mozzarella cheese (or part skim)
- 1 avocado (I used 1 Chilean Hass) peeled, pitted, and sliced
- 4 slices crumbled, cooked bacon
- 1 cup shredded cheddar
- 1/2 cup soft bread crumbs
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- Sauté the onion and garlic in butter for 5 minutes. Remove from heat. Stir in tomatoes, then set aside. In a large bowl, combine other ingredients. Stir in tomatoes and onion.
- Put sliced avocados in a pinwheel design at the bottom of the greased pie pan.
- Pour mixture into an greased 9-in. pie pan. Bake, uncovered, at 350 for 25-30 minutes . Let stand for 5 minutes before cutting.
- Flip the frittata onto a separate plate. The avocado pinwheel will make it festive!
Pretty is as Pretty Dies –Elizabeth Spann Craig
Delicious and Suspicious (May 2010)—Riley Adams
Please don't forget to send us a Secret Ingredient for our January contest. You might win a great prize... and I'll give you a hint about that... it involves Chocolate!! But we need your secret ingredients, so please send them to MysteryLoversKitchen@gmail.com