California Avocado Piquillo Pepper Frittata
Nutritional Highlights (per serving)
|1||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|
|1||clove garlic, minced|
|1||Tbsp.||Extra virgin olive oil|
|As needed||Salt, to taste|
|As needed||Freshly ground black pepper, to taste|
|1/2||cup||grated Spanish manchego cheese|
|2||Tbsp.||chopped Italian parsley|
|2||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
- In a small mixing bowl, toss together avocado, peppers, garlic, oil, vinegar, salt and pepper. Let marinate 30 minutes.
- Preheat the oven to 400˚F.
- 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.
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.
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%