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1 Tbsp. olive oil

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1/2 onion thinly sliced

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1/2 bell pepper diced

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2 cups spinach chopped

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1 ripe, Fresh California Avocado seeded, peeled and diced

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2 cups vegan egg mix (see make-ahead recipe below)

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1/2 cup shredded dairy-free cheese

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1 cup dry split yellow mung beans soaked in water overnight and drained

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1 cup unsweetened non-dairy milk

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1/2 cup chickpea flour

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1 tsp. black salt (or regular salt)

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1/2 tsp. garlic powder

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1/2 tsp. onion powder

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1/4 tsp. ground turmeric

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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.