Recipe 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."
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sun-dried tomato pesto
Freshly ground pepper to taste
pepper Jack cheese, grated
Olive oil for greasing mini-muffin pans or baking dish
Well, the texture was really odd. Kinda...spongy. Also, they are really greasy. I did expect that part, due to how much cheese was in the recipe, but it was still off-putting. And, despite having all that pepper jack, they really didn't have that much flavor. I just think there's something missing in these puppies.
Pretty good! I bake eggs a lot and thought this worked out to a similar texture of other dishes I've made. I'm not entirely certain this is a traditional frittata, since it seems more like a souffle almost to me, but I'm also no expert. It puffed up in the oven, which I didn't quite expect. It does, however, deflate as it cools, so maybe it isn't a souffle, or maybe if it is, I am not good at making them since I'm pretty sure they aren't supposed to deflate. ;o) Regardless, this is incredibly easy to make and turns out pretty well. They are a bit greasy as the first reviewer commented, but pesto is pretty rich so I'm not that surprised, and you can adjust these relatively easily--cut down the pesto, change the cheese, cream, whatever. I used basil pesto since that is what I had, and used skim milk instead of cream since I'm very sensitive to milk products. It still tastes pretty good to me, and I think it reheats relatively well (I've been eating with toast for the last three mornings for breakfast). Servings are pretty true to recipe--I baked in six ramekins and got 6 nice sized servings. Thanks for the recipe!
* Percent Daily Values are based on a 2,000 calorie diet.
Pepper Jack and Sun-dried Tomato Frittata
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 250
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