SUNRISE AVOCADO QUICHE

2 Tbsp butter
1 large potato, peeled, cut in small chunks
1 large shallot, finely chopped
6 large eggs
1 tsp salt
1/2 tsp white pepper
1 tsp dried oregano
1 cup grated Cheddar-Jack cheese
2 ripe Hass avocados, peeled, seeded, cubed

Preheat oven to 325 degrees, and generously coat a 9-inch round ceramic or glass baking dish with cooking spray.

Over medium heat, melt butter in medium skillet. Cook potato chunks, stirring frequently, for about 3 minutes.

Add chopped shallot to pan and continue to cook mixture for another 2 minutes. Remove from heat.

In large bowl, whisk eggs with seasonings and cheese. Gently stir in cooked potato with shallot, and avocado cubes. Transfer mixture to prepared baking dish.

Bake for 35 minutes, until firm and lightly browned on top and edges. Let cool for at least 5 minutes before slicing into wedges to serve.

Source: Hass Avocado Board (HAB)
Servings: 6-8