CALIFORNIA AVOCADO PIQUILLO PEPPER FRITTATA

Recipe Provided By Copyright © 2009, Chefs Mary Sue Milliken and Susan Feniger

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  • 1.0001 ripe Fresh California Avocado, seeded, peeled and cut into 1/2-inch dice
  • 0.500½ cup jarred roasted piquillo peppers, cut into 1/4-inch strips
  • 1.0001 clove garlic, minced
  • 1.0001 Tbsp. extra virgin olive oil
  • 2.0002 tsp. sherry vinegar
  • 0.000 Salt, to taste
  • 0.000 Freshly ground black pepper, to taste
  • 8.0008 eggs
  • 0.500½ cup grated Spanish manchego cheese
  • 2.0002 Tbsp. chopped Italian parsley
  • 2.0002 Tbsp. extra virgin olive oil, for cooking