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Name: California Avocado Piquillo Pepper Frittata
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 1
Cuisine: not set
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. Italian parsley chopped; 2 Tbsp. extra virgin olive oil for cooking

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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. Italian parsley ; chopped
2 Tbsp. extra virgin olive oil ; for cooking

Recipe

INSTRUCTIONS

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.

NOTES

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California Avocado Piquillo Pepper Frittata

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. Italian parsley chopped
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.

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Nutrition

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Serving Size: 1 Recipe (457g)
Recipe Makes: 1 Serving

Calories: 1229
Calories from Fat: 1044 (85%)

Amt Per Serving		% DV

	Total Fat 116g	155 %
	Saturated Fat 22.1g	110 %
	Monounsaturated Fat 72.5g
	Polyunsanturated Fat 13.3g
Cholesterol 1489mg		458 %
Sodium 3984.3mg		137 %
Potassium 498.4mg		13 %
Total Carbohydrate 4.5g		1 %
	Dietary Fiber 0.1g	1 %
	Sugars, other 4.3g
Protein 44.6g		64 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1229

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