Sun-Dried Tomato, Basil and Jalapeno Frittata
Servings: 8
Ingredients
- Nonstick Vegetable Oil Spray
- 16 oz Extra-Sharp Cheddar Cheese grated
- 1 cup sliced pickled Jalapeño Chilies from jar, 4 tablespoons liquid reserved drained and lightly chopped
- 3/4 cup chopped Oil-Packed Sun-Dried Tomatoes drained
- 3/4 cup fresh Basil chopped or chiffonaded
- 18 large Eggs
Instructions
- Preheat oven to 350°F. Spray 15x10 or 13x18 baking dish or pan with nonstick spray. Sprinkle cheese evenly over the bottom of dish.
- Sprinkle jalapeños, 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 4 tablespoons jalapeño liquid. Pour egg mixture gently into baking pan.
- Bake frittata until firm, about 30 minutes. Cool slightly.
- (Can be made 1 day ahead. Cover; chill. Reheat in 350°F oven 10 minutes.) Serve warm.
Modifications
I use preshredded cheese and precut sundried tomatoes. Cabot extra sharp is my favorite for this recipe.
I did a quick chop of the basil in my food processor.
I used a serrated paring knife to slice the pepperoncini but presliced pickled jalapenos only need to be cut in half.
I used my stand mixer to beat the eggs. There is no way I could hold a hand mixer for 8 minutes.