Jalapeno Cheddar Tomato Basil Frittata Recipes

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JALAPEñO-CHEDDAR FRITTATA



Jalapeño-Cheddar Frittata image

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

Nonstick vegetable oil spray
1 pound extra-sharp white cheddar cheese, grated (about 4 cups)
1 cup chopped drained pickled jalapeño chilies from jar, 5 tablespoons liquid reserved
3/4 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup (packed) chopped fresh basil
18 large eggs

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



Tomato and Basil Frittata image

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

1 cup thinly sliced onion
1 teaspoon olive oil, for sauteing
1 medium tomatoes, diced
salt and pepper
1/4 cup fresh basil, chopped (1 tsp dried)
4 tablespoons parmesan cheese
4 eggs
1 tablespoon water

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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JALAPEñO-CHEDDAR FRITTATA RECIPE | BON APPéTIT
2000-12-01 Step 1. 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 …
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5/5 (1)
Servings 24
  • 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.
  • DO AHEAD: Can be made 1 day ahead. Cover; chill. Reheat in 350°F oven 10 minutes. Serve warm.

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