PEAR AND BLUE CHEESE FRITTATA
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PEAR AND BLUE CHEESE FRITTATA
Amy Hunter
Rated 5.0 stars by 1 users
Author:
Amy Hunter
Servings
6
Prep Time
45 minutes
With spring in the air and Mother’s Day right around the corner, I’ve been thinking a lot about brunch foods. You know what I’m talking about: things covered in hollandaise sauce, Champagne cocktails, and egg dishes that are jazzed up with fancy ingredients. Foods that you want to linger over for hours on a Sunday afternoon with the people you love.
This year, I thought I’d make my mom a frittata for Mother’s day, but I can’t serve anything without trying it first. Since my mom is a big fan of salads with pears and blue cheese, I thought I’d turn it into a full brunch dish, which is where this recipe comes in.
Since extra-virgin avocado oil pairs so nicely with fruit, I decided to use it here, and I couldn’t be more pleased with the outcome. I used it two ways in this recipe. First, I used it in my pan to cook the eggs, which gives them a nice exotic flair. That was nice, but I love the aroma and flavor of the oil unheated — especially with tender baby greens and fruit. So to finish, I tossed some baby arugula and walnuts with some of the oil as a finishing touch. It was delicious with the pears and tangy blue cheese. Lots of fresh ground pepper brings it all together nicely. A perfect pairing for a lazy weekend.
This dish couldn’t be simpler or more flavorful, and it’s perfect for a special occasion, especially with a Champagne cocktail.
Ingredients
- 8 large eggs
- 1/2 cup whole milk
-
4 tablespoons AJK extra-virgin avocado oil, divided
- 1 Bosch pear, thinly sliced, seeds removed
- 1/2 cup crumbled blue cheese
- 3 cups baby arugula
- 1/2 cup toasted walnuts
- Sea salt and fresh ground pepper, to taste
Directions
- Preheat oven to 350 degrees F.
- Beat the eggs with the milk and a generous pinch of salt until combined.
- Heat 2 tablespoons oil in a heavy, ovenproof nonstick skillet (like cast iron) over medium heat. Add the eggs and let cook for several minutes until the edges are browned and start to pull away from the sides of the pan
- Spread the pears over top and sprinkle with the cheese. Season with fresh ground pepper. Transfer to oven and bake until top is lightly browned and eggs are set, about 15 minutes.
- Toss the arugula and walnuts with the remaining avocado oil and a pinch of salt and pepper. When the frittata comes out of the oven, let cool for 10 minutes. Top with the arugula and serve warm or at room temperature.
Recipe Note
Download this recipe in easy to print PDF format: Pear and Blue Cheese Frittata