Jalapeno Cheddar Tomato Basil Frittata Recipes

JALAPEñO-CHEDDAR FRITTATA

Steps:

• Preheat oven to 350°F. Spray 15x10x2-inch glass baking dish with nonstick spray. Sprinkle cheese evenly over bottom of dish. 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. Pour egg mixture into dish.
• Bake frittata until firm, about 30 minutes. Cool slightly. Cut into 24 squares. Cut each square diagonally in half. (Can be made 1 day ahead. Cover; chill. Reheat in 350°F oven 10 minutes.) Serve warm.

TOMATO-BASIL FRITTATA

Steps:

• Whisk the eggs, salt and pepper together in a mixing bowl. Gently mix in the tomatoes and torn basil leaves.
• Use the oil to coat the bottom of a heavy ovenproof skillet or omelet pan (about 11 inches) and place over high heat until the oil is very hot but not smoking. Pour the egg mixture into the pan and cook until the sides of the frittata begin to set and bubble slightly, about 2 minutes. Using a spatula, push the sides of the frittata toward the center of the pan and gently tilt the pan so that the uncooked egg runs down to the bottom of the skillet.
• Lower the heat to medium, cover and continue cooking for an additional 9 to 10 minutes, periodically pushing sides in again and allowing uncooked egg to run to the bottom. (If the top of the frittata is still very wet, place the skillet under a hot broiler for 3 to 4 minutes until set.)
• Loosen the frittata by gently shaking the pan (use a spatula if necessary) and slip it onto a large platter. Surround with greens and more torn basil leaves. Cut into wedges and serve immediately.

TOMATO AND BASIL FRITTATA

Steps:

• In a small nonstick skillet (I use 8-inch), over medium heat, sauté the onions until translucent.
• Add the tomatoes, salt and pepper and cook, stirring occasionally for 5 minutes.
• Add basil and cook 2 more minutes.
• Place in a bowl and let cool slightly.
• Clean out the pan and spray with nonstick spray.
• Beat the eggs the water and 3 tablespoons Parmesan until a little foamy and pour into the nonstick skillet.
• Pour the veggie mixture into the eggs and mix it up a bit.
• Cook over low heat, without stirring, about 10-15 minutes until the eggs are set- it will still be a bit runny on top.
• While eggs are cooking, heat up your broiler and after eggs have set, sprinkle remaining Parmesan over the top and broil until bubbly and lightly brown.
• Great for weekend brunch!
• This serves 2 hungry folk or 4 not so hungry folk.