California Avocado season has ended.

California Avocado Piquillo Pepper Frittata

Total time:

15 min

Prep time:


Cook time:

15 min

Nutritional Highlights (Per serving) See Full
300 Calories
23 g Fat
3 g Fiber
370 mg Sodium
8 g Carbs
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

As with all fruits and vegetables, wash avocados before cutting.
Check out our tips for how to choose and use California Avocados.


  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.


Nutrition information per serving

Calories 300
Total Fat 23 g (Sat 6 g, Trans 0 g, Poly 1.1 g, Mono 6.9 g)
Cholesterol 440 mg
Sodium 370 mg
Potassium 234 mg
Total Carbohydrates 8 g
Dietary Fiber 3 g
Total Sugar 1 g
Protein 16 g

Vitamin A 889 IU; Vitamin C 7 mg; Calcium 118 mg; Iron 2 mg; Vitamin D 0 IU; Folate 41 mcg; Omega 3 Fatty Acid 0.1 g

% Daily Value*: Vitamin A 20%; Vitamin C 10%; Calcium 10%; Iron 10%

*Percent Daily Values are based on a 2,000 Calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

About the author

Chefs Mary Sue Milliken and Susan Feniger, Border Grill in Los Angeles, CA


(2 Ratings)