Healthify a traditional breakfast frittata by adding Hass avocados, peppers and garlic.
1 tbsp. sherry vinegar
2 tbsp. extra virgin olive oil
2 Haas avocados
1/2 cup Peppadew Peppers
Salt to taste
1 garlic clove
Freshly ground black pepper to taste
1 cup milk
1 cup Romano cheese, grated
4 tbsp. cilantro, chopped
1. Preheat oven to 300°F in convection oven. In mixing bowl, combine sherry vinegar and 2 tbsp. of olive oil.
2. Core and medium dice two Haas avocados; julienne cut peppers; mince clove of garlic; and combine all with salt, vinegar and olive oil. Mix lightly and let rest for 20 mins. to develop flavor.
3. In separate bowl, whisk eggs for two mins. and add cheese, milk and cilantro to eggs. Place marinated avocados in 12-in. cast iron skillet, and pour egg mixture over top making sure all ingredients are well-combined.
4. Place skillet in oven and bake covered with parchment paper and aluminum foil for 25 mins. Remove paper and foil and return to oven for an additional 15 to 20 mins., or until center is firm and surface is lightly browned. Remove skillet from oven and cut into 16 servings.
Recipe by Michigan State University, East Lansing, Mich.