California Avocado Piquillo Pepper Frittata

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Nutritional Highlights (per serving)

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23 g
Total Fat
8 g
Total Carbs
16 g
440 mg


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
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


  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.


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

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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