Jalapeno Cheddar Tomato Basil Frittata is a smooth and creamy egg and cheese recipe topped with pickled jalapeno peppers sun-dried tomatoes and fresh basil. Is suited for breakfast, brunch, or as an appetizer.
Yield: one 9×13 pan (12 full servings or 24 appetizer size)
1 pound sharp white cheddar cheese grated
1 cup pickled jalapeno pepper chopped, reserve 1/4 cup juice (I use mild jalapenos)
3/4 cup sun-dried tomatoes packed in oil reserve 1 tablespoon liquid
1/2 cup fresh basil chopped
18 large eggs
Spray a 9×13 pan with non-stick spray.
Evenly spread grated cheese in the bottom.
Add jalapeno peppers, sun-dried tomatoes, and fresh basil in layers.
Beat eggs with an electric mixer for a full 8 minutes. Don’t skimp or else the recipe will come out dry. You need lots of air whipped into those eggs. Add reserved pickle juice and tomato liquid. Beat for an additional 30 seconds.
Pour eggs over mixture in baking dish.
Bake in a 350 degree preheated oven until the mixture is set and the top has browned.
Remove and let cool slightly.
Slice into squares for a full serving or into triangles for appetizers.