Jalapeño-Cheddar Frittata

Name: Jalapeño-Cheddar Frittata
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 24
Cuisine: Global
Ingredients: 237 milliliters chopped drained pickled jalapeño chilies from jar, 5 tablespoons liquid reserved; 18 larges eggs; 118 milliliters (packed) chopped fresh basil; 177 milliliters chopped drained oil-packed sun-dried tomatoes; 946 milliliters pound extra-sharp white cheddar cheese, grated (about

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.

Instructions

Preheat oven to 350°F. Spray 15x10x2-inch glass baking dish with nonstick spray.

Equipment you will use

Glass Baking Pan

Oven

Sprinkle cheese evenly over bottom of dish.

Ingredients you will need

Cheese

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.

Ingredients you will need

Sun Dried Tomatoes