Jalapeno Cheddar Tomato Basil Frittata Recipes
JALAPEñO-CHEDDAR FRITTATA
Categories Egg Tomato Appetizer Brunch Bake Low Carb Cheddar Basil Winter Jalapeño Bon Appétit Sugar Conscious Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher
Yield Makes 24 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350°F. Spray 15x10x2-inch glass baking dish with nonstick spray. Sprinkle cheese evenly over bottom of dish. Sprinkle chilies, sun-dried tomatoes and basil over cheese. Using electric mixer, beat eggs in large bowl until pale and slightly thickened, about 8 minutes. Beat in reserved 5 tablespoons jalapeño liquid. Pour egg mixture into dish.
- Bake frittata until firm, about 30 minutes. Cool slightly. Cut into 24 squares. Cut each square diagonally in half. (Can be made 1 day ahead. Cover; chill. Reheat in 350°F oven 10 minutes.) Serve warm.
TOMATO AND BASIL FRITTATA
I first saw this on the Two Fat Ladies cooking show. I don't know if this is exactly how they made it, but this is our version.
Provided by Mirj2338
Categories Breakfast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small nonstick skillet (I use 8-inch), over medium heat, sauté the onions until translucent.
- Add the tomatoes, salt and pepper and cook, stirring occasionally for 5 minutes.
- Add basil and cook 2 more minutes.
- Place in a bowl and let cool slightly.
- Clean out the pan and spray with nonstick spray.
- Beat the eggs the water and 3 tablespoons Parmesan until a little foamy and pour into the nonstick skillet.
- Pour the veggie mixture into the eggs and mix it up a bit.
- Cook over low heat, without stirring, about 10-15 minutes until the eggs are set- it will still be a bit runny on top.
- While eggs are cooking, heat up your broiler and after eggs have set, sprinkle remaining Parmesan over the top and broil until bubbly and lightly brown.
- Great for weekend brunch!
- This serves 2 hungry folk or 4 not so hungry folk.
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- Preheat oven to 350°F. Spray 15x10x2-inch glass baking dish with nonstick spray. Sprinkle cheese evenly over bottom of dish. Sprinkle chilies, sun-dried tomatoes and basil over cheese. Using electric mixer, beat eggs in large bowl until pale and slightly thickened, about 8 minutes. Beat in reserved 5 tablespoons jalapeño liquid. Pour egg mixture into dish.
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