Skip to content

Avocado Fritatta with Spicy Mango Relish

June 24, 2009

I’ve usually eaten avocado in a salad, as guacamole with chips, and as Avocado fries, a recipe we saw in the Sunset magazine a couple of months ago. The idea of searing the avocados was G’s. And I thought it would make an interesting layer to the fritatta I was making for dinner. I had made the mango relish a couple of days ago and thought it would be add a twist of flavor. The result was delicious- the seared avocado enhanced the buttery texture of the fritatta whole the mango relish gave it the spicy tangy flavor…mmm!! Try it.

What you need

For the Fritatta
– 4 eggs
– 1 cup of assorted chopped vegetables ( I had zucchini, bell peppers and eggplant)
– 1 Tblsp milk
– 2 avocados
– 2 tblsps of oil
– Salt and Pepper to taste

For the Mango Relish
( this recipe makes 3 cups of the relish and lasts a week or so refrigerated)
– 2 Raw mangoes
– 1 Tblsp of oil
– 1 1/2 Tsp of mustard seeds
– 1/2 Tsp of turmeric
– 2-3 Tsp of cayenne powder
– 1/2 Tsp of fenugreek powder
– Salt to taste

How it’s done

Mango Relish
– Peel and chop the mangoes into 1/2 cm pieces ( or grate). I prefer the chopped mango because it gives the relish some bite and crunch.
– Heat the oil and add the mustard seeds.
– Once the seeds start spluttering ( this flavors the oil), add the turmeric and cayenne.
– Quickly add the mangoes, fenugreek powder and salt and mix for a couple of minutes.
– Turn off the heat and let it cool.
Store on an airtight container, refrigerated.

– Preheat the oven to 400 degrees
– Peel, pit and slice the avocadoes.
– Heat a nonstick pan and spray some oil. Lay the first batch of avocado slices on the pan. Let them sear for a couple of minutes till the slices brown. Turn the slices over and let them sear. Repeat with second batch. Set aside.
– Whisk the eggs with the milk and some salt and pepper. Mix in half the cheese
– Spray some more oil to the nonstick pan and add the vegetables and sauté a couple of minutes. Add some salt and pepper to season the vegetables.
– When the vegetables are half done (they soften but are still crunchy), add half the eggs and move it around an over the vegetables.
– Add a layer of the seared avocadoes and add the rest of the eggs.
– Let the eggs set a bit. Top off with another layer of the avocadoes and the rest of the cheese and put it in the oven.
– The fritatta will fluff up in the oven and when the cheese melts and has golend brown tops, it’s time to take it out of the oven (about 10-15 minutes).
– Let cool 2-3 minutes. When serving, cut it into wedges, and lay it on a warm wheat tortilla and top it off with a generous helping of the mango relish.

A bite of the tangy and spicy mango relish with a buttery, fluffy piece of the fritatta with it’s layers of flavors tastes awesome and is incredibly satisfying.

  1. Nice blog you’ve got. The recipe was well explained. Just wish you posted more pictures of your creation though 🙂

Leave a Reply

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

You are commenting using your 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: