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Pepper Jack and Sun-dried Tomato Frittata

SUBMITTED BY: California Milk Advisory Board

"Sun-dried tomato pesto is mixed into the eggs giving this savory frittata a rich color and a tangy tomato flavor. Pepper Jack cheese gives it a fun spicy kick. Make them in mini-muffin pans for a festive presentation."
RECIPE RATING:
The reviewer gave this recipe 1 stars. This recipe average a 2 star rating.
Read Reviews (1)
PREP TIME  20 Min
COOK TIME  30 Min
READY IN  50 Min

SERVINGS

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Servings
 

INGREDIENTS (Nutrition)

  • 8 large eggs
  • 2 tablespoons sun-dried tomato pesto
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  • 8 ounces pepper Jack cheese, grated
  • 1/2 cup heavy cream
  • Olive oil for greasing mini-muffin pans or baking dish

DIRECTIONS

  1. Preheat oven to 350 degrees F. Break eggs into large bowl and whisk until slightly foamy. Stir in the sun-dried tomato, salt, pepper, grated Pepper Jack and heavy cream and mix well.
  2. Pour the egg mixture into the well-greased muffin pans and bake for 30 minutes, or until tops are light golden brown and firm. If making one large frittata, bake for about 50 minutes, or until firm. Serve warm or at room temperature for brunch with waffles, for lunch or dinner with salad. Can be made a day in advance and reheated before serving.

FOOTNOTE

  • Yields 2 dozen mini-frittatas or one 10-inch baking dish or 6 ramekins
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REVIEWS

The reviewer gave this recipe 2 stars. This recipe averages a 0 star rating.
Reviewed on Jul. 7, 2008 by Kayla
Well, the texture was really odd. Kinda...spongy. Also, they are really greasy. I did... MORE


 
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Nutritional Information
Pepper Jack and Sun-dried Tomato Frittata

Servings Per Recipe: 6

Amount Per Serving

Calories: 332

  • Total Fat: 27.7g
  • Cholesterol: 351mg
  • Sodium: 545mg
  • Total Carbs: 3.2g
  •     Dietary Fiber: 0.1g
  • Protein: 18.2g

VIEW DETAILED NUTRITION

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