Pepper Jack and Sun-dried Tomato Frittata Recipe -
Pepper Jack and Sun-dried Tomato Frittata Recipe
  • READY IN 50 mins

Pepper Jack and Sun-dried Tomato Frittata

Recipe by  

"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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Original recipe makes 6 servings Change Servings
  • PREP

    20 mins
  • COOK

    30 mins

    50 mins


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

Reviews More Reviews

Jul 07, 2008

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.

Oct 28, 2013

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!


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  • Calories
  • 330 kcal
  • 16%
  • Carbohydrates
  • 2.9 g
  • < 1%
  • Cholesterol
  • 316 mg
  • 105%
  • Fat
  • 27.8 g
  • 43%
  • Fiber
  • 0.1 g
  • < 1%
  • Protein
  • 17.1 g
  • 34%
  • Sodium
  • 530 mg
  • 21%

* Percent Daily Values are based on a 2,000 calorie diet.

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