Sun-Dried Tomato, Basil and Jalapeno Frittata

I really wanted an omelet for dinner last night. Cooking an omelet for myself, never mind the entire family, is next to impossible. I have to park the wheelchair sideways next to the stove to keep my feet out of the way. My feet in front of me prevent my short arms from being able to reach the pan. Even when I am working sideways, the angle makes it hard to do what I want. I wanted to get the taste of an omelet but decided I needed to use the oven to make an omelet like dinner for the four of us. Thus, I decided on Sun-Dried Tomato, Basil and Jalapeno Frittata.

Many frittatas are started on the stove and finished in the oven. I needed a recipe that was done all in the oven. In the past, I have made Sun-Dried Tomato, Basil, and Jalapeno Frittata for antipasti. I would cut the frittata up into 12 squares and cut the squares diagonally into triangles. Since it was for dinner, I knew we would be eating larger portions. Even though this recipe makes a large amount, I wanted leftovers for the next few days. I decided to not cut the recipe in half.

Argh!

We had dug up one of the basil plants from the garden in the fall and potted it. It has been doing pretty well in our dining room window so I didn’t have to purchase fresh basil. My only hiccup came about when I realized that the jar of sliced pickled jalapenos that I thought was in the fridge was gone. I replaced the jalapenos with pepperoncini that I sliced up. The frittata came out well even with the pepperoncini replacement. I’m thinking of using the base recipe but changing up some of the flavors in the future to make dinner more interesting.

*The original recipe called for a 15×10 glass baking dish which I don’t have, and I don’t want to buy. I have always used a 18×13 half sheet pan. If you want to cut the recipe in half, a 9×13 would work.