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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.

Fritatta
– 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.

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

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