CALIFORNIA AVOCADO PIQUILLO PEPPER FRITTATA

Ingredients

• 1.0001 ripe Fresh California Avocado, seeded, peeled and cut into 1/2-inch dice
• 0.500½ cup jarred roasted piquillo peppers, cut into 1/4-inch strips
• 1.0001 clove garlic, minced
• 1.0001 Tbsp. extra virgin olive oil
• 2.0002 tsp. sherry vinegar
• 0.000 Salt, to taste
• 0.000 Freshly ground black pepper, to taste
• 8.0008 eggs
• 0.500½ cup grated Spanish manchego cheese
• 2.0002 Tbsp. chopped Italian parsley
• 2.0002 Tbsp. extra virgin olive oil, for cooking

Instructions

1. In a small mixing bowl, toss together avocado, peppers, garlic, oil, vinegar, salt and pepper. Let marinate 30 minutes.
2. Preheat the oven to 400˚F.
3. In a separate bowl, whisk together eggs, cheese and parsley until frothy. Season with salt and pepper, to taste. Stir in the avocado mixture.
4. 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.
5. Place the skillet in the oven and cook until the eggs are set and golden brown, 6 to 7 minutes.
6. 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.