Diabetic Recipes - Diabetic Gourmet Magazine
Login | Register Follow Diabetic Gourmet Magazine on Twitter Diabetic Gourmet Magazine on Facebook Diabetic Gourmet Magazine on Pinterest
diabeticgourmet.com


Search




Official Sponsor:

Home : Diabetic Recipes : Breakfast_and_Brunch

California Avocado Piquillo Pepper Frittata

Photo of California Avocado Piquillo Pepper Frittata

Yield: 8 servings.
Ratings Rating: 4.00, 1 Votes | Read Comments
Add Star Rating | Add Comments
Print Version
Printer-Friendly Version
Share

Save on Your Favorite Brands - Print Grocery Coupons

Ingredients

  • 1 ripe Fresh California Avocado, seeded, peeled and cut into 1/2-inch dice *
  • 1/2 cup jarred roasted piquillo peppers, cut into 1/4-inch strips
  • 1 clove garlic, minced
  • 1 Tbsp. extra virgin olive oil
  • 2 tsp. sherry vinegar
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 8 eggs
  • 1/2 cup grated Spanish manchego cheese **
  • 2 Tbsp. chopped Italian parsley
  • 2 Tbsp. extra virgin olive oil, for cooking

Directions

  1. In a small mixing bowl, toss together avocado, peppers, garlic, oil, vinegar, salt and pepper. Let marinate 30 minutes.
  2. Preheat the oven to 400F.
  3. In a separate bowl, whisk together eggs, cheese and parsley until frothy. Season with salt and pepper, to taste. Stir in the avocado mixture.
  4. Heat oil in a 10-inch, nonstick, ovenproof skillet over medium-high heat. Add the egg mixture, reduce heat to medium and cook for 7 to 8 minutes, until the bottom is set and the top is still runny. Occasionally lift the outer edges so the uncooked egg can run underneath.
  5. Place the skillet in the oven and cook until the eggs are set and golden brown, 6 to 7 minutes.
  6. Remove the skillet from the oven and loosen the bottom of the frittata with a spatula. Place a serving plate over the skillet and invert the frittata onto it. Cut into wedges and serve hot or at room temperature.

    * Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

    ** Crumbled goat cheese may be substituted for Spanish manchego cheese.

Nutritional Information (Per Serving)
Calories: 300
Protein: 16 g
Sodium: 370 mg
Cholesterol: 440 mg
Fat: 23 g
Saturated Fat: 6 g
Dietary Fiber: 3 g
Sugars: 1 g
Carbohydrates: 8 g

Source: Recipe provided by the California Avocado Commission and developed by Chefs Mary Sue Milliken and Susan Feniger.

Sponsored Links

Free Subscriptions

The following free subscriptions from Diabetic Gourmet Magazine will keep you informed, up-to-date, and well-prepared for healthful and exuberant diabetes living. Sign up today to receive wonderful recipes, engaging articles, helpful and healthful tips, critically important news and more. Fill out the form below and press the subscription button.
Your Email Address:
Subscriptions to Choose From:
The Diabetic Newsletter
The Diabetic News
Daily Diabetic Recipe
Diabetic Gourmet Contest Alert
Enter the security code shown shown:

Last Step - Click the button below!

We do not share, rent, or sell our lists to anyone. Period.
Read our terms and privacy policy.


Recipe Archive Menu

Special Magazine Offers: Diabetes Forecast | Diabetic Living | Diabetic Cooking | Diabetes Self-Management
Save up to 79% using these links. Click here for More Titles.

Click Here For More Information


Site Disclaimer / Terms And Conditions Of Use | Diabetes Advertising Information
Contents Copyright © CAPCO Marketing, LLC ® . All Rights Reserved.