I’m continually on a quest for healthy lunch options, so I don’t have to eat so much canned tuna. I despise it. Canned chicken is a little better, but it still has that tin can flavor that I’m not so fond of.
Laura found a few pretty good looking recipes that I probably wouldn’t have tried without her encouragement. This particular one, called an Avocado Chevre Torte, is essentially a frittata with some pretty tasty ingredients in it. It was incredibly flavorful and easy enough to slice and store away as part of a packed lunch. This would also be a great brunch option, if you’re the kind of person that does brunch. Brunch is a great excuse to drink alcohol before noon.
Oh, and make sure you grease the cake pan with Crisco. I thought extra virgin olive oil would suffice, as well as give it a nice flavor, but I still had some sticking issues. Crisco should solve that.
Slice and serve warm, perhaps with a little salsa and sour cream, or a mixed greens salad.
Before I baked it, I sprinkled some of that Kiawe smoked salt over the top, and it turned out pretty nicely.