This is my take on a very common type of salad. Salads like this are often called taco salads, but I reserve that name for salads in a tortilla bowl, or at least with some form of tortilla along with the salad.
Use the seasoning of your choice with the ground beef. I use Penzey’s Arizona Dreaming, which is salt-free. But whatever you choose, use plenty of seasoning, as the very well-seasoned ground beef gives the character to the salad.
1/4–1/3 pound ground beef
taco or other southwestern-style seasoning
red and green bell pepper
black olives, sliced
red onion, sliced thin
shredded sharp cheddar cheese
salsa or pico de gallo
Cook the ground beef with a generous amount of the seasoning.
Start the salad with a generous amount of romaine lettuce. Add the avocado, tomato, red and green pepper, olives, and onion. Place the ground beef in the middle. Add modest amount of ranch dressing. Top with the shredded cheese. Add dollops of salsa and sour cream.
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.