Popover Cheesy Avocado Frittatas

Popover Cheesy Avocado Frittatas

From the Thermador and Tastespotting Ultimate Recipe Contest

Submitted by: Ally Phillips
http://www.allyskitchen.com

Ally is always dreaming up ideas of how to use baking dishes, pans, etc. in different ways than they're intended to be used!  Enter the 'popover' baking pan...rather than use only a recipe to make bread popovers, she decided to make these frittatas in the pan...now it took some thinking and planning and experimenting, but what resulted is one cool popover frittata in the most unusual, and signature Ally-Bohemian Bold, style! 


Difficulty:  Easy 
Servings: 9-12 
Prep Time: 15 minutes 
Cook Time: 22-25 minutes

Makes: 9-12 popovers

Preheat Oven to 350

What you need:
6 small tortillas, cut in half, then molded into the popover pan openings that have been coated with cooking spray
6 slices bacon fried, crumbled and set aside (yields about 1/3 to ½ cup)
6 eggs beaten
1/3 cup half and half
1/3 cup sliced green onions with tops
1/3 cup diced pepper (can be any color)
2/3 cup sliced in half cherry tomatoes
2/3 cup packed spring lettuce mix
2/3 cup chopped mozzarella
2/3 cup chopped avocado
1/3 cup grated parmesan
1 tsp sea salt
½ tsp chili pepper flakes
½ tsp ground black pepper
Cooking spray (i.e., olive oil)
1/3 cup olive oil (for garnishing)

What you do:
Have your popover pan prepared with the tortillas that have been lined;  give a quick coating of cooking spray. 

In a medium to large mixing bowl, combine the eggs, half and half, onions, peppers, tomatoes, spring lettuce, mozzarella, avocado, parmesan, salt, chili pepper flakes and pepper.  Blend together.

Scoop about ½ cup (more or less) into each of the tortilla lined popover opening.  Sprinkle equal amounts of the crumbled bacon on top of each.  Place the popover pan on a cookie sheet. 

Bake in a preheated 350 oven for about 22-28 minutes or until the egg mixture is about done.  If the edges of the tortillas are getting too brown, cover loosely with a piece of doubled foil.  When done remove and let cool about 5-7 minutes.  Each should come out easily with some gentle nudging.  Drizzle with olive oil and serve immediately.