Pepper Jack And Sun Dried Tomato Frittata Recipes

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.

LEEK AND SUN-DRIED TOMATO FRITTATA

Steps:

• Heat olive oil in 10-inch oven-proof skillet (cast iron or aluminum). Add leeks and cook on medium-low about 10 minutes.
• Stir in sun-dried tomatoes and 1 cup parsley. Season with salt and pepper.
• Heat broiler to high. Pour eggs over the vegetables in the skillet. Stir to mix.
• Cook on low, scraping bottom of pan toward middle as it sets and letting uncooked egg run underneath. Cook in this manner until bottom is firm but top is still moist (about 10 minutes).
• Place frittata under broiler and cook for about 5 minutes (until frittata is cooked throughout and golden on top).
• Serve in skillet or carefully flip out of skillet, flipping again so it is right-side up. Garnish with parsley.