It's a simple idea, but this Avocado Frittata with Cotija and Mozzarella Cheese was so amazingly good.
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.
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