Avocado Frittata with Cotija and Mozzarella Cheese

Ingredients

• 2 oz. crumbled Cotija Cheese
• 1/2 cup grated Mozarella
• 1/4 cup sliced green onion
• 8 eggs, beaten well
• 2 T milk or half and half, optional
• 2 tsp. olive oil
• 1/2 tsp. Spike Seasoning
• Fresh-ground black pepper to taste
• 1 large avocado, sliced lengthwise

Directions

1. Break the Cotija into crumbles until you have 2 ounces, then grate the Mozzarella, unless you’re using it already shredded. Slice the green onion. Whisk the eggs, adding the milk or half-and-half if you’re using it, until the yolks and whites are fully blended.
2. Move an oven rack so it sits about 4-5 inches below the broiler, then switch the broiler on. Warm the oil in a heavy oven-proof frying pan over medium-low heat. Once the pan is hot when you hover your hand above it, pour in the eggs, sprinkle with Spike Seasoning and fresh-ground black pepper, and cook for about 2 minutes, just until the edges begin to set. If you like, you can loosen the edges with a rubber scraper as they cook.
3. Scatter the grated mozzarella and sliced green onion over the eggs and continue cooking for about 5 minutes, until the eggs appear to be set roughly half-way through. The exact timing will vary with your pan and stovetop, so lower the heat if the eggs seem to be moving too fast.
4. While the eggs cook, slice the avocado lengthwise. When the eggs are about half-way set, arrange the avocado slices on top and sprinkle the Cotija over everything. Put the lid on the pan and cook for about 3 minutes more, until the eggs look almost set and the Cotija has begun to soften and melt.
5. Take off the lid, slide the pan under the broiler, and cook for about 2 minutes more, until the eggs are firm, the cheese is melted, and the top is browned. Watch closely here, because the broiler can take it from golden to too dark quickly. Serve hot.