Pepper Jack And Sun Dried Tomato Frittata Recipes

FRITTATA (WITH BACON SPINACH TOMATO AND SWISS)

Steps:

• Preheat oven to 350 degrees. Butter a 9 - 10 inch deep pie dish, set aside.
• Place bacon in a 12-inch non-stick skillet and cook over medium-high heat, tossing frequently, until browned and crisp, about 6 - 10 minutes.
• Transfer bacon to a plate lined with several layers of paper towels to drain, leave 1 Tbsp rendered bacon fat in a skillet drain and reserve or discard excess.
• Return skillet to medium-high heat, add spinach and saute just briefly until it has wilted, about 15 - 30 seconds, transfer spinach to plate with bacon.
• In a large mixing bowl whisk together eggs, half and half, onion powder, garlic powder until well combined. Season with salt and pepper to taste*.
• Add cooked bacon, tomatoes, spinach and swiss and toss mixture to distribute ingredients. Pour into prepared pie dish.
• Bake in preheated oven until just set, about 30 - 35 minutes. Cut into wedges and serve warm.

CREAMY SUN-DRIED TOMATO & CHICKEN FRITTATA

Steps:

• Preheat oven to 350°. In a large bowl, whisk eggs, cream, 3 tablespoons basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 tablespoons Parmesan cheese., Heat a 10-in. ovenproof skillet coated with cooking spray over medium-low heat. Pour in egg mixture; cover and cook 8-12 minutes or until nearly set. Sprinkle with remaining Parmesan cheese., Bake, uncovered, 12-16 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with remaining basil; cut into wedges.

PEPPER JACK AND SUN-DRIED TOMATO FRITTATA

Steps:

• Preheat oven to 350 degrees F. Break eggs into large bowl and whisk until slightly foamy. Stir in the sun-dried tomato, salt, pepper, grated Pepper Jack and heavy cream and mix well.
• Pour the egg mixture into the well-greased muffin pans and bake for 30 minutes, or until tops are light golden brown and firm. If making one large frittata, bake for about 50 minutes, or until firm. Serve warm or at room temperature for brunch with waffles, for lunch or dinner with salad. Can be made a day in advance and reheated before serving.

SPINACH AND SUN-DRIED TOMATO FRITTATA

Steps:

• Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes. Serve each with 1 slice toast and 1/2 cup berries.

FRITTATA WITH SUN-DRIED TOMATOES

Steps:

• Preheat oven to 350 degrees.
• Whisk eggs and milk in large bowl to blend.
• Stir in cheese, tomatoes, green onions, basil, salt, and pepper.
• Melt butter in large ovenproof nonstick skillet over medium to medium-high heat.
• Add egg mixture; do not stir.
• Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes.
• Sprinkle with Parmesan cheese.
• Transfer skillet to oven and cook until eggs start to puff and brown and the center is cooked through, about 15 minutes.
• Using spatula, loosen edges and bottom of frittata. Slide out onto plate.
• Slice frittata into wedges. Serve warm or at room temperature.

SUN-DRIED TOMATO & ROASTED PEPPER FRITTATA - VEGAN

Steps:

• Preheat oven to 400°F.
• In a mixing bowl, crumble the tofu through your fingers until it resembles ricotta cheese. Be sure to sqeeze out all the lumps.
• Mix in the soy sauce, mustard, nutritional yeast and turmeric and combine well.
• In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
• Add the Roasted peppers, sun-dried tomatoes and thyme, and saute for 3 more minutes.
• Add the garlic saute for 1 minute.
• Add the lemon juice, mix and remove from heat.
• Transfer the cooked onion mixture to the tofu and combine well, foldin basil leaves.
• Place the tofu back into the skillet and press down firmly in place.
• Cook in the oven at 400 for 20 minutes.
• Transfer to the broiler to brown the top, about two minutes.
• Let the frittata sit for 10 minute before serving.
• Carefully cut into 4 slices and lift each piece with a pie server to prevent it from falling apart.