CALIFORNIA AVOCADO PIQUILLO PEPPER FRITTATA
Ingredients
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
Directions
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 400F.
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.
* 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.
Recipe Yield: Yield: 8 servings.
NUTRITIONAL INFORMATION PER SERVING:
Fat: 23 grams
Saturated Fat: 6 grams
Fiber: 3 grams
Sodium: 370 milligrams
Cholesterol: 440 milligrams
Protein: 16 grams
Carbohydrates: 8 grams
Sugars: 1 grams
https://diabeticgourmet.com/diabetic-recipes/california-avocado-piquillo-pepper-frittata
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