JALAPENO POPPER FRITTATA
Delicious frittata, perfect for the weekend brunch. Serve with a side salad to complete your meal!
Provided by TSIMS001
Categories Breakfast and Brunch Eggs Frittata Recipes
Time 50m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place bacon in a cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop.
- Sprinkle chopped bacon evenly into the cast iron skillet. Top evenly with Cheddar cheese. Sprinkle with 1/4 cup diced jalapeno peppers. Drop cream cheese cubes evenly over peppers.
- Whip eggs in a bowl until slightly thickened. Add heavy cream, pesto, 5 tablespoons reserved jalapeno liquid, salt, and black pepper; beat until well mixed. Pour over ingredients in the skillet.
- Bake in the preheated oven until top is golden brown and eggs are set, about 20 minutes. Remove from the oven and let sit for 5 minutes before serving.
Nutrition Facts : Calories 366.7 calories, Carbohydrate 2.8 g, Cholesterol 292.2 mg, Fat 31.2 g, Fiber 0.3 g, Protein 19 g, SaturatedFat 15.7 g, Sodium 625.8 mg, Sugar 1 g
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.
JALAPEñO POPPER FRITTATA
This Jalapeño Popper Frittata makes a tasty breakfast or lunch. It works for low-carb, Atkins, ketogenic, LC/HF, diabetic, gluten-free and grain-free diets.
Provided by Annissa Slusher
Categories Breakfast Main Course
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 425º Fahrenheit. Cover a plate with a double layer of paper towels.
- Heat a medium skillet over medium high heat. Add bacon pieces.
- Cook bacon pieces, stirring occasionally, until crisp. Remove with a slotted spoon and allow to drain on the paper towel lined plate.
- In a large bowl, whisk together the eggs, sour cream, sea salt and pepper.
- Stir in the chunks of cream cheese, jalapeño peppers, green onion, mexican cheese and reserved bacon pieces.
- Heat a 9'square or 10" round cast iron or oven proof nonstick skillet over medium low heat. Add butter and melt, swirling to cover the skillet.
- Add the egg mixture to the skillet and cook stirring gently, until the eggs begin to set, but not scramble. When eggs begin to set, cook undisturbed, until they begin to set around the edges, about 2-3 minutes more.
- Transfer the skillet to the preheated oven and bake until eggs are just firm in the center--about 5 minutes.
- Remove frittata from the oven to a hot pad. If desired it may be inverted onto a platter by loosening the edges, holding the platter over the top of the pan with oven mitts and inverting. Cut into squares or wedges and serve.
BROCCOLI-CHEDDAR FRITTATA
A frittata is an excellent way to sneak veggies into your family's diet, and in this recipe, the veggie is broccoli. Also, thawed, diced hash brown potatoes speed up the cook time and the prep time, too. If you want more color on top of the frittata, shorten the baking time by a couple of minutes, and use the broiler to achieve the color you want. For breakfast or brunch, fresh fruit or baby tomatoes make a great side.
Provided by Bibi
Categories 100+ Breakfast and Brunch Recipes Eggs Frittata Recipes
Time 40m
Yield 8
Number Of Ingredients 10
Steps:
- Position a rack in the center of the oven and preheat the oven to 400 degrees F (200 degrees C).
- Whisk eggs, cream, smoked paprika, salt, and pepper together in a bowl. Set aside.
- Melt butter in a 12-inch nonstick, oven-proof skillet over medium-high heat until bubbly. Add chopped onion and cook until softened, 1 to 2 minutes. Add chopped broccoli and cook, stirring occasionally, about 2 minutes. Add potatoes and cook, stirring occasionally, about 2 minutes. Lightly season vegetables with additional salt and pepper.
- Gently pat the vegetables into an even layer with the back of a spatula or spoon and turn off the heat. Sprinkle cheese over the vegetables, followed by bacon.
- Pour the egg mixture into the skillet and gently shake to eliminate any holes around the vegetables. Let the residual heat cook the eggs slightly, about 2 minutes.
- Bake in the preheated oven for 8 to 10 minutes. Check for doneness by using a knife to cut the center slightly. Eggs should not be runny enough to fill the cut. Allow to cool in the skillet for 5 minutes before serving.
Nutrition Facts : Calories 179.4 calories, Carbohydrate 6.2 g, Cholesterol 42.5 mg, Fat 15.2 g, Fiber 1 g, Protein 7.7 g, SaturatedFat 8.5 g, Sodium 261.3 mg, Sugar 0.8 g
CRUSTLESS POTATO JALAPEñO QUICHE
Steps:
- Preheat the oven to 350 degrees. Spray a pie dish with oil and set it aside.
- Slice half of the jalapeno in thin slices, dice the remaining removing the seeds.
- In a small skillet over medium heat, add the olive oil.
- Saute the onion and potato for about 5 minutes, until they're starting to soften.
- Add the minced jalapeño, chili powder, smoked paprika to the pan and sauté for another 30 seconds to 1 minute, until fragrant.
- Spread the cooked vegetables in an even layer in the pie plate.
- In a mixing bowl, whisk the eggs to break them up, then add the milk, half and half and salt.
- Pour the custard into the pie dish, and sprinkle the cheese all over.
- Top with jalapeno slices and bake for 35 to 40 minutes, just until the center is set.
- Cut the quiche into 6 slices and serve.
Nutrition Facts : ServingSize 1 slice, Calories 207 kcal, Carbohydrate 12 g, Protein 11.5 g, Fat 12.5 g, SaturatedFat 6.5 g, Cholesterol 177.5 mg, Sodium 410 mg, Fiber 1.5 g, Sugar 3.5 g
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