RECIPES

California Avocado Piquillo Pepper Frittata

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Total Time:

15min

Cook Time:

15min

Nutritional Highlights (per serving)

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300
Calories
23 g
Total Fat
3 g
Dietary Fiber
16 g
Protein
8 g
Total Carbs

Ingredients

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

As with all fruits and vegetables, wash avocados before cutting. Check out our tips for how to choose and use California Avocados

Instructions

  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 400˚F.
  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.

Tip: Crumbled goat cheese may be substituted for Spanish manchego cheese.

*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.

 

NUTRITION INFORMATION
PER SERVING
Calories 300
Total Fat 23 g
Trans Fat 0 g
Saturated Fat 6 g
Unsaturated Fat 6.9 g
Polyunsaturated Fat 1.1 mg
Dietary Fiber 3 g
Protein 16 g
Total Carbs 8 g
Cholesterol 440 mg
Sodium 370 mg
Potassium 234 mg
Total Sugar 1 g

Vitamin A 889 IU; Vitamin C 7 mg; Calcium 118 mg; Iron 2 mg; Vitamin D 0 IU; Folate 41 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 20%; Vitamin C 10%; Calcium 10%; Iron 10%

 

 

 

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

Mary Sue Milliken

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA

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