2 large russet potatoes cut into 1 inch pieces.
1 shallot or small red onion chopped.
2 tablespoons avocado oil.
1/2 cup milk.
5 slices cooked bacon cut into small pieces.
1 1/2 cups shredded cheddar cheese.
1 avocado peeled and sliced lengthwise into 1/2 inch slices.
2 small vine or plum tomatoes sliced into 1/2 inch rounds.
Salt and pepper to taste.
Preheat oven to 375 F. Bring a pot of water to a boil on the stove top. Add the potatoes and boil for 5-7 minutes then drain. In a 10 inch cast iron skillet or oven safe pan heat 2 tablespoons avocado oil on medium high heat. Add the red onion and potatoes and season with salt and pepper. Cook for about 5 minutes stirring occasionally until onions start to caramelize and potatoes lightly brown. Remove from heat and set aside.
Add the eggs to a medium bowl and beat with a whisk. Beat in the milk. Spread out the potato and onion mixture in the cast iron pan evenly. Pour the egg mixture over the potatoes and onions. Evenly add the bacon and sprinkle on the cheddar cheese. Place in oven and bake for 12 minutes. Carefully remove the skillet from the oven with an oven safe mitt or towel. Evenly layer the tomato and avocado slices on top. Season with salt and pepper and move back into the oven. Bake for an additional 15-20 minutes until the eggs are fully set and firm and enjoy. If you prefer you can include the avocado in the mixture while baking or add them on top afterwards if you don’t like them hot. Either way they provide the same delicious creamy addition to this dish. Serves 6-8.