Avocado Scrambled Eggs, Frittata all’Avocado

No, I am not making this up: a while back we bought three avocados to make guacamole for a dinner, and only used two. A glance through older Italian cookbooks yielded nothing at all  –  not much of a surprise, because avocados were completely unknown in Italy until quite recently, and Italian cooks are only just beginning to think about what to do with them.

And just in time; Elisabetta called to tell me she had found an avocado frittata in a magazine at her mom’s. We had the other ingredients too, so I tried it.

  • The flesh of 1 avocado, diced
  • A medium onion, peeled
  • A small bell pepper, stemmed, seeded and ribbed
  • A fresh habanero pepper, stemmed and seeded (quite optional, but we had it)
  • 6 eggs, beaten for about a minute with a fork
  • A splash of water
  • 1 plum tomatoes, blanched, peeled, chopped, and drained, or 2/3 cup chopped canned tomatoes
  • 2-3 tablespoons olive oil
  • Salt to taste, and pepper too if you choose not to include the habanero pepper

Coarsely chop the onion and the pepper, and slice the habanero, if you’re including it, into thin strips. Combine the peppers and onion and chop them finely in a blender.

Heat the olive oil in a broad skillet, and sauté the onion mixture over medium heat, stirring, for about 5 minutes; I added a sprinkling of salt at this stage.

Add the tomato and the diced avocado, and cook, stirring to mix well, for about a minute. I opted for the canned tomatoes, opening a 400 g (a bit less than a pound) can and adding half.

When the mixture is heated through add the beaten eggs and stir gently to mix all together. When the filling and eggs are mixed, stop stirring and let the frittata cook until the edges are set.

Elisabetta’s recipe said to fluff the frittata up at this point; I did, and then covered it and turned off the heat. The result, after a minute, was something firm and fluffy that was mid-way between a frittata and scrambled eggs, and though its appearance was such that I decided not to take a picture, it was surprisingly good.

But hot; if you are not a fan of spicy foods leave the habanero pepper out. Why did I include it? Because E. found fresh habaneros on sale in a market, and since they are difficult to come by in Italy she bought some. We like them.

Yield: 4 servings avocado scrambled eggs. Served with a tossed salad and a crisp wine along the lines of a Vermentino dei Colli di Luni it will make for a nice light lunch.

Advertisements

Tags: , , , ,

Categories: Italian Egg Recipes

Author:Cosa Bolle in Pentola

Italy boasts an astonishing number of varietals, denominations, and wines, and tremendous changes are sweeping the land. New wines are being created, new DOCs are being introduced, and the existing denominations are overhauling their regulations both to reflect the practices adopted by their member wineries and to favor improvements in quality. Even the most staid and stolid region can flower seemingly overnight, emerging with exciting new wines and wineries that require rewriting the enological maps and rethinking one's positions. And, of course, recipes too, because cuisine and wine are closely intertwined and it's difficult to imagine one without the other.

Subscribe

Subscribe to our RSS feed and social profiles to receive updates.

No comments yet.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: