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Jalapeño-Cheddar Frittata

4.2

(35)

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Jalapeño-Cheddar FrittataMark Thomas

Recipe information

  • Yield

    Makes 24 servings

Ingredients

Nonstick vegetable oil spray
1 pound extra-sharp white cheddar cheese, grated (about 4 cups)
1 cup chopped drained pickled jalapeño chilies from jar, 5 tablespoons liquid reserved
3/4 cup chopped drained oil-packed sun-dried tomatoes
1/2 cup (packed) chopped fresh basil
18 large eggs

Preparation

  1. Step 1

    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.

    Step 2

    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.

TagsFrittataEggCheddarCheeseDairySun-Dried TomatoTomatoVegetableBasilHerbs & SpicesMainBreakfastBrunchLunchDinnerGluten FreeNut FreeVegetarian5 Ingredients or FewerQuickEasyMake AheadWeeknight MealsOven BakeElectric MixerStand MixerBon Appétit
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