CAC Frittata - Low Res_2Courtesy of the California Avocado Commission, here’s a recipe created by chefs Mary Sue Milliken and Susan Feniger, chef/owners of Ciudad in Los Angeles, the Border Grill restaurants in Santa Monica, Calif., and Las Vegas, and the Border Grill Truck, which brings their modern Mexican food to neighborhoods throughout Southern California.

California Avocado Piquillo Pepper Frittata

1 ripe, fresh California avocado, seeded, peeled and cut into 1/2-inch dice
1/2 c jarred roasted piquillo peppers, cut into 1/4-inch strips
1 clove garlic, minced
1 T extra virgin olive oil
2 t sherry vinegar
Salt, to taste
Freshly ground black pepper, to taste
8 eggs
1/2 c grated Spanish manchego cheese
2 T chopped Italian parsley
2 T 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.

Makes 4 servings.

*Crumbled goat cheese may be substituted for Spanish manchego cheese.

– Guest contributor