6 large eggs
1/3 cup shredded cheese – Swiss or Fontina
2 Tablespoons rated Parmesan cheese
1 tablespoon minced chives
½ teaspoon fine sea salt
¼ teaspoon freshly ground black pepper
1 tablespoon canola oil
1 large Avocado, pitted, peeled and sliced
1/3 cup cooked turkey bacon, cut into ½ inch pieces (optional)**
Preheat oven to 350 degrees. Whisk eggs with cheeses, chives, salt and pepper.
Heat oil n a 10 inch skillet over medium heat. Arrange Avocado slices in pan.
Scatter bacon (if using) around the avocado. Pour eggs into the pan.
While the eggs start to cook, using a rubber spatula, gently pull edges of the eggs from the pan as they set.
Bake the frittata until the eggs are slightly firm to the touch, 12-15 minutes
Leave frittata in the pan for 5 minutes. Place a large serving dish over the pan and invert frittata onto the serving platter. Serve warm.