California Avocado Piquillo Pepper Frittata

Serves: 4


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
2 tsp. sherry vinegar
As needed Salt, to taste
As needed Freshly ground black pepper, to taste
8 Eggs
1/2 cup grated Spanish manchego cheese
2 Tbsp. chopped Italian parsley
2 Tbsp. extra virgin olive oil, for cooking

*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.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit