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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, because avocados were completely unknown in Italy until quite recently, and Italian cooks are only just beginning to think about what to do with it.

And just in time! Elisabetta called me to say she had found an avocado frittata in a magazine at her mom’s. We had the other ingredients, 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 tomato, 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 if you’re including it, slice the habanero 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.

The recipe said to fluff it up at this point and 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 or use something milder, along the lines of a jalapeno. Why did I include it? Because Elisabetta found fresh habaneros on sale in a market, and since they are difficult to come by in Italy she bought some. We like them.

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

Yield: 4 servings avocado scrambled eggs.

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.