Popover cheese Avocado Frittatas…betcha you’ve never heard of those! Let me tell you they are the cutest divas that you could ever serve for breakfast or brunch! You’ve got a tortilla perched in your popover pan. Then it’s filled with heavenly goodness and baked. You can slice them in half and eat with your hands. Or, if you want to be fancy, use a fork and knife to savor each bite! Sharing this with Amee’s Savory Fit and Fabulous Fridays!
Preheat oven to 350
What you need:
6 small tortillas, cut in half, then molded into the popover pan openings that have been coated with cooking spray
6 slices bacon fried, crumbled and set aside (yields about 1/3 to ½ cup)
6 eggs beaten
1/3 cup half and half
1/3 cup sliced green onions with tops
1/3 cup diced pepper (can be any color)
2/3 cup sliced in half cherry tomatoes
2/3 cup packed spring lettuce mix
2/3 cup chopped mozzarella
2/3 cup chopped avocado
1/3 cup grated parmesan
1 tsp sea salt
½ tsp chili pepper flakes
½ tsp ground black pepper
Cooking spray (i.e., olive oil)
1/3 cup olive oil (for garnishing)
Have your popover pan prepared with the tortillas that have been lined; give a quick coating of cooking spray.
In a medium to large mixing bowl, combine the eggs, half and half, onions, peppers, tomatoes, spring lettuce, mozzarella, avocado, parmesan, salt, chili pepper flakes and pepper. Blend together.
Scoop about ½ cup (more or less) into each of the tortilla lined popover opening. Sprinkle equal amounts of the crumbled bacon on top of each. Place the popover pan on a cookie sheet. Bake in a preheated 350 oven for about 22-28 minutes or until the egg mixture is about done. If the edges of the tortillas are getting too brown, cover loosely with a piece of doubled foil. When done remove and let cool about 5-7 minutes. Each should come out easily with some gentle nudging. Drizzle with olive oil and serve immediately.
©2012 Alice D’Antoni Phillips Ally’s Kitchen