Prep Time: 20 min
Cook Time: 20 - 30 min
Servings: 8

Copyright © 2009, Chefs Mary Sue Milliken & Susan Feniger

Ingredients
1 cup diced avocado
½ cup tinned roasted peppers
1 clove garlic, minced
3 tbsp. extra virgin olive oil
2 tsp. sherry vinegar
Salt & freshly ground pepper
8 eggs
½ cup manchego cheese
2 tbsp. chopped Italian parsley
 
Method
1. Toss together defrosted and diced avocado, sliced peppers, garlic, oil, vinegar, salt & pepper. Marinate for 30 minutes.
2. Preheat the oven to 400˚F.
3. In a separate bowl, whisk together eggs, cheese & parsley until frothy. Season 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.