1 tsp. olive oil

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2 medium-size Lacinato (also known as Tuscan or Dinosaur) kale leaves ribs removed, and sliced thin. About ½ cup packed*

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1 Tbsp. minced sundried tomatoes (packed in oil and herbs, drained)

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2 Tbsp. minced roasted red pepper (jarred)

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2 eggs beaten

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1/8 tsp. salt or to taste

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1/2 ripe, Fresh California Avocado seeded, peeled and mashed

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1/8 tsp. garlic powder

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2 fresh basil leaves sliced thin

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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.