This frittata was insprired by sandwiches. Not a single sandwich–I don’t know that I’ve ever had this combination at one time. But I have had the turkey and cheese and the turkey and avocado on sanwiches and thought they went well together. So here I am including all three in the frittata.
I did something different with the Havarti cheese in this frittata. Usually when including cheese in a frittata, I use shredded or grated cheese that becomes uniformly mixed with the eggs. For this frittata, I cut the cheese into small cubes and added these to the eggs. The idea was to have little nuggets of the pure, distinctive Havarti cheese flavor throughout the frittata. I think it works well.
Smoked turkey breast, Havarti cheese, and avocado frittata
1/2 cup smoked turkey breast cut up into small pieces (I used the deli sandwich meat)
1/2 cup avocado cut into small pieces
3/4 cup Havarti cheese cut into very small, 1/4-inch cubes
Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the smoked turkey breast, Havarti cheese, and avocado into the eggs. Because these are all ingredients that can tend to clump together, I find it helpful to add small amounts to the eggs at a time, stir, and repeat in order to have things unstuck and dispersed throughout the eggs. Also, put the avocado in last and lightly stire just once to avoid mashing up the avocado pieces. Pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.
Preheat the broiler. When the 5 minutes cooking on the stove are up, place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.
Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.