1 ripe Avocado, seeded, peeled and cut into 1/2-inch dice
½ cup jarred roasted piquillo peppers, cut into 1/4-inch strips
1clove garlic, minced
1 Tbsp extra virgin olive oil
2 tsp.sherry vinegar
Salt, to taste
Freshly ground black pepper, to taste
½ cup grated 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 400˚F.
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.
PS Did you know... avocados were once a luxury food reserved for the tables of royalty. Now avocados are enjoyed by all people- altho I prefer to think we are all royalty :)
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