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AVOCADO PIQUILLO PEPPER FRITTATA

- 1 lg ripe Fresh California Avocado, seeded, peeled and cut into 1/2-inch dice

- ½ cup jarred roasted piquillo peppers, cut into 1/4-inch strips

- 1 clove garlic, minced

- 1.000 1 Tbsp.

- extra virgin olive oil

- 2 tsp. sherry vinegar

- Salt, to taste

- Freshly ground black pepper, to taste

- 8 eggs

- ½ cup grated Spanish manchego cheese

- Tbsp. chopped Italian parsley

- 2 Tbsp. extra virgin olive oil, for cooking

 

Instructions

1. In a small mixing bowl, toss together avocado, peppers, garlic, oil, vinegar, salt and pepper. Let marinate 30 minutes.

2. Preheat the oven to 400?F.

3. In a separate bowl, whisk together eggs, cheese and parsley until frothy. Season with salt and pepper, 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. Tip: Crumbled goat cheese may be substituted for Spanish manchego cheese.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

FANTASTIC AVOCADO TOAST for breakfast

This toast is of course the simplest thing to make: Slice and toast a thick, good-quality piece of bread, drizzle it with a bit of olive oil, and smash half an avocado on top. Sprinkle with salt and pepper. Devour.

This is one of my favorite breakfasts right now, it’s quick, easy, and cool. All it needs is a quick pop in the toaster. But it’s also quite filling and satisfying! Not to mention creamy and crunchy. How do you top avocado and olive oil, together?

Avocado Fries

SighÂ…. Avocado fries are good. They're very, very good. So don't even go there unless you're willing to deal with that. Crunchy on the outside, soft and creamy on the insideÂ… I dusted them with a little parmesan cheese, which was so unnecessary.

 

AVOCADO FRENCH FRIES

Canola oil for frying

1/4 cup flour

1 tsp kosher salt

2 large eggs, beaten to blend

1 1/4 cups panko (Japanese bread crumbs)

2 firm-ripe medium avocados, pitted, peeled, and sliced into 1/2-in. wedges

Grated parmesan for serving (optional)

1. Preheat oven to 200°. In a medium saucepan, heat 1 1/2 in. oil until it registers 375° on a deep-fry thermometer.

2. Meanwhile, mix flour with 1/2 tsp. salt in a shallow plate. Put eggs and panko in separate shallow plates.

3. Sprinkle the avocado slices with the remaining ½ tsp salt. Dip each slice in flour, shaking off excess. Dip in egg, then panko to coat. Set on 2 plates in a single layer.

3. Fry a quarter of avocado slices at a time until deep golden, 30 to 60 seconds. Transfer slices to a plate lined with paper towels. Keep warm in oven while cooking remaining avocados. Sprinkle with salt and a little grated parmesan.

AVOCADO CREAM CHEESE OMELET

 

Microwave- MICROWAVE COOKWARE: 8- or 9-inch Pyrex pie plate MICROWAVE WATTAGE: 1,100 to 1,300

MICROWAVE COOK TIME: About 3 minutes STANDING TIME: None

MElETS ARE BElOVED AS A BREAKFAST, brunch, lunch, or supper food. One of the most popular offerings when I worked at a restaurant was the avocado-cream cheese omelet. With avocados now deemed a "superfood," no one need limit their passion for this delicious, though high-fat, fruit. It is re markable that an omelet can be made in the microwave oven and emerge with its traditional texture and shape intact. Omelets using 4 to 5 eggs are about the big gest you can make in the microwave, since any more eggs will not cook evenly. The reason an omelet can be cooked on HIGH is because the egg membranes are first broken up with a light beating. This recipe is best made in a glass, not ceramic, pie plate. Just as you slide an omelet out of a frying pan, you can fold and slide this omelet out of the pie plate and onto the serving plate. 0 Serves 2

2 to 3 teaspoons unsalted butter, cut into pieces

4 large eggs

2 tablespoons milk, light cream, soy milk, or water

1/2 cup cream cheese, softened and cut into 1-inch cubes 1 medium-size ripe avocado, peeled, pitted, and diced

Salt and freshly ground black pepper to taste

1. Place the butter in the pie plate. Microcook on HIGH, uncovered, for

30 to 45 sec onds to melt. Lift and tilt the pie plate to swirl the butter around.

2. In a small bowl, use a fork to beat the eggs and milk together until the eggs are broken up and incorporated. Pour into the pie plate. Microcook on HIGH, uncov ered, for 1 minute. Using a rubber spatula, gently push the eggs from the edges of the pie plate into the center to let the uncooked eggs flow beneath.

3. Return the pie plate to the oven and microcook on HIGH for another minute. Gently push the eggs from the edges to the center again. The omelet will be almost cooked at this point and moist in the center. Return to the oven and microcook on HIGH for another 30 seconds, until the eggs are just set but still moist and creamy, and not dry. Be careful not to overcook. You can test with the tip of a knife to check if the eggs are set.

4. Sprinkle the cream cheese and avocado on top of the eggs, along with a spr}~kle of salt and a few grinds of pepper. With the rubber spatula, gently lift up and fold the omelet in half. Cut the omelet in half and slide each half onto a serving plate (warming the plates is a nice touch). Serve immediately.

AVOCADO PIE

 

Ingredients

- 2 small avocado or softball sized, peeled

- ½ cup lemon juice

- 13 oz. can condensed milk

- 9" graham cracker crust.

- cool whip

 

Instructions

1. In blender put peeled avocado and 1/2 cup lemon juice. Pulse couple of times. Add eagle brand milk and blend till creamy.

2. Pour into pie shell and refrig. for 1 hr.

3. Cover with Cool whip when served.

*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

BEER BATTERED FRIED AVOCADO WEDGE

 

Ingredients

- 3 cups Lager beer or ale

- 3 cups Flour

- 2 Tbsp. Paprika

- 6 Garlic, large cloves chopped finely

- 3 lbs. California Avocados

- Vegetable oil - as needed for deep frying

- Salt - as needed

- 3 cups Salsa

:

Instructions

1. METHOD

2. To make beer batter, whisk together beer, flour, paprika and garlic until well blended; let stand at least 2 hours.

3. PER ORDER Peel and cut half an avocado into 6 wedges. Dredge each wedge in reserved beer batter. Deep fry in 375°F oil until golden brown, about 3 minutes. Drain well; season with salt. Serve with 1/4 cup salsa.

AVOCADO DRESSING and DIP

makes about 2 cups

1 perfectly ripe avocado

1 cup plain yogurt

1/4 cup finely chopped red onion

2 to 3 tablespoons lemon or lime juice

2 tablespoons olive oil

1 small garlic clove, chopped

1 teaspoon dried dill or about 1 tablespoon fresh

1/2 teaspoon salt

dash of cayenne pepper

Place everything in a blender or food processor bowl and blend until creamy and smooth. You can also use a stick blender. Check for seasonings and add more lemon juice, salt or cayenne as needed. Will keep up to 3 or 4 days in the refrigerator.

For the salad pictured above, inspired by dinner last night at San Francisco’s Foreign Cinema: Toss lettuce (I used Little Gems), roasted and diced beets, finely sliced radish and croutons with avocado dressing. Serve immediately.

Related: This Rivals Ranch: Two-Minute Creamy Salad Dressing