Mexican Frittata

Mmmmmmm! This was super yummy. Made a frittata this morning, sort of a mexicanish conglomeration of flavors. The sausage is an Italian blend from Delski's in Wyoming, MI.

Mexican Frittata and Guacamole

2-3 tablespoons coconut oil
1 medium onion, thinly sliced
3 cloves garlic, minced
Cumin (not a clue how much I used)
Salt
1 avocado
1 poblano pepper, finely chopped
3 mushrooms, sliced
Handful of Cilantro
4 eggs, lightly beaten
Splash of coconut milk (I used the boxed So Delicious unsweetened stuff)

Preheat the broiler.  Heat a skillet over medium low heat with the coconut oil. Make sure the handle is ovenproof. I used my stainless steel skillet, 10".

Slice onions very thin, set aside a few tablespoons and mince up for the guacamole. Add the onions to the pan and start to sweat them, sprinkle a little salt on them. I had intended to caramelize them, but ended up getting impatient. Mince the garlic and add 2 of the 3 cloves worth to the pan of onions. Set the other one aside for the guacamole. Cook this stuff until it starts to brown, but keep it over medium low heat for a while. Once they start to brown I increased the heat to medium and added 3/4 of the peppers and the mushrooms. Cook until the mushrooms lose that pasty white raw look.

Lightly beat the eggs with the coconut milk and add to the skillet.  While that's cooking, mash up the avocado with the pepper, garlic and onions you set aside. Corey got to use his molcajete that I got him for Christmas.  Worked awesome.  Mix in a tablespoon or so of chopped cilantro. Cook the frittata until the edges start to look firm.  Sprinkle with chopped cilantro and fresh pepper and transfer to the broiler.  Cook under the broiler until the eggs finish setting and get slightly browned and bubble on top.  Pull out of the oven and serve with the guacamole,  Enjoy!