Jalapeño-Cheddar Frittata might be just the main course you are searching for. This recipe serves 24. This recipe covers 9% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 14g of protein, 17g of fat, and a total of 216 calories. A mixture of pickled jalapeño chilies from jar, oil-packed sun-dried tomatoes, cheddar cheese, and a handful of other ingredients are all it takes to make this recipe so tasty. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is a good option if you're following a gluten free, primal, fodmap friendly, and vegetarian diet.
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.
Bake frittata until firm, about 30 minutes. Cool slightly.
Cut each square diagonally in half. (Can be made 1 day ahead. Cover; chill. Reheat in 350°F oven 10 minutes.)