- 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
- In a small mixing bowl, toss together avocado, peppers, garlic, oil, vinegar, salt and pepper. Let marinate 30 minutes.
- Preheat the oven to 400F.
- In a separate bowl, whisk together eggs, cheese and parsley until frothy. Season with salt and pepper, to taste. Stir in the avocado mixture.
- 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.
- Place the skillet in the oven and cook until the eggs are set and golden brown, 6 to 7 minutes.
- 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.
Recipe Yield: Yield: 8 servings.
Nutritional Information Per Serving:
Fat: 23 grams
Saturated Fat: 6 grams
Fiber: 3 grams
Sodium: 370 milligrams
Cholesterol: 440 milligrams
Protein: 16 grams
Carbohydrates: 8 grams
Sugars: 1 grams
Source: Recipe provided by the California Avocado Commission and developed by Chefs Mary Sue Milliken and Susan Feniger.