This has become the trademark condiment Chez Phelps. I always try to make sure I’ve got an avocado in the house because you never know when it’ll come in handy. Especially during those times when the refrigerator is looking as lean as your Crossfit instructor, you can just whip this up and slap it down on all sorts of things: salad, steak, chicken, pork, fish.
Lately, this has adorned several egg dishes because I felt like they just needed a little extra somethin’-somethin’ to jazz ‘em up. The photo here is a frittata made with leftover carnitas. I added some green onions just before the eggs set up and served it with the guac and some shredded red cabbage on top.
1 ripe avocado
1 tsp. each cumin and garlic powder
dash of cayenne
salt and pepper, to taste
cilantro (optional, if you have it on hand throw it in there)
—Remove avocado from shell carefully into a small bowl. Add rest of ingredients and mash together with a fork. Voila! Now put it on something.