If you don't have a leftover smoked/charred jalapeño on hand, use a canned chipotle. To char an avocado, cut it in half and pit it. Grill the unpeeled halves cut side down over a medium fire until they blacken, about 3 minutes. Or use an uncharred one here.
Same with the tomatoes (which you can char in a vegetable basket over a medium fire, turning a couple of times, for 3 to 5 minutes). The point is, you want to use ingredients from your grill that you have around and supplement them with whatever else sounds good.
- 6 large eggs
- 1/3 cup milk, preferably whole
- 1 tablespoon olive oil
- 1 smoked/charred jalapeño, halved lengthwise and seeded, then cut into about 1/8-inch half-moons (see headnote)
- 8 to 12 grilled teardrop or grape tomatoes, quartered lengthwise
- 2 rounds of a medium red onion, thinly sliced and quartered
- Flesh of 1 avocado, charred, then chopped (see headnote)
- Kosher salt
- Freshly ground black pepper
Position an oven rack 4 to 6 inches from the broiler element; preheat the broiler.
Whisk together the eggs and milk in a medium bowl.
Heat the oil in a 10-to-12-inch ovenproof skillet over medium-high heat. Once the oil shimmers, pour in the egg-milk mixture, then add the jalapeño, tomatoes (to taste), red onion and avocado. Season with salt and pepper to taste. Immediately reduce the heat to low. Cook for about 3 minutes, until the eggs are just set on the bottom yet still somewhat loose on top; slide a thin spatula around and under the edges to make sure they aren't sticking.
Transfer the skillet to the oven; broil for 1 to 3 minutes, until the frittata is nicely browned. Watch closely to avoid burning it.
Loosen the frittata around the edges of the skillet, then slide it onto a serving plate. Cut into 6 equal wedges. Serve right away.
From Smoke Signals columnist Jim Shahin.
Tested by Bonnie S. Benwick.
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