1/2 cup diced onions

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1 Tbsp. olive oil

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1 clove garlic, minced

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2 Hatch chiles, roasted*, peeled, stemmed, seeded and chopped

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1/2 lemon, juiced

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2 ripe, Fresh California Avocados, seeded, peeled and diced

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3/4 cup shredded Monterey Jack cheese (or cheese of choice)

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6 large eggs

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1/2 cup 1% low-fat milk

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1/2 tsp. salt

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*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 CaliforniaAvocado.com/recipes.