California Avocado Piquillo Pepper Frittata - 8g Carbs, 3g Fiber, 1g Sugar
From: The California Avocado Commission and developed by Chefs
Mary Sue Milliken and Susan Feniger.
Servings: 8
1 ripe Fresh California Avocado, 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
Salt, to taste
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
In a small mixing bowl, toss together avocado, peppers, garlic, oil,
vinegar, salt and pepper. Let marinate 30 minutes.
Preheat the oven to 400F.
In a separate bowl, whisk together eggs, cheese and parsley until
frothy. Season with salt and pepper, to taste. Stir in the avocado
mixture.
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.
Place the skillet in the oven and cook until the eggs are set and
golden brown, 6 to 7 minutes.
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.
* 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.
** Crumbled goat cheese may be substituted for Spanish manchego cheese.
Servings: 8
Nutrition per Serving:
300 Calories, 23g Fat, 6g Saturated Fat, 440mg Cholesterol,
370mg Sodium, 16g Protein, 8g Carbs, 3g Dietary Fiber, 1g Sugars
