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California Avocado Piquillo Pepper Frittata

California Avocado Piquillo Pepper Frittata recipe photo from the Diabetic Gourmet Magazine diabetic recipes archive.



  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
Fat: 23 grams
Saturated Fat: 6 grams
Fiber: 3 grams
Sodium: 370 miligrams
Cholesterol: 440 miligrams
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.