Pepper Jack And Sun Dried Tomato Frittata Recipes

SUN-DRIED TOMATO & ROASTED PEPPER FRITTATA - VEGAN

Sun-Dried Tomato & Roasted Pepper Frittata - Vegan image

This is a delicious vegan version of the classic Italian omelette. The sundried tomatoes REALLY add a wonderful depth of flavor in this. Feel free to try different veggies in this too. Chopped broccoli, asparagus or spinach would be a nice substitute for the roasted peppers. NOTE: I have made this and skipped the broiling step. Just leave in the oven another 5-10 minutes to make sure it's firm.

Provided by Kozmic Blues

Categories Breakfast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 13

Ingredients

1 lb extra firm tofu
1 tablespoon soy sauce
1 teaspoon Dijon mustard
1/4 cup nutritional yeast
2 teaspoons olive oil
1/2 cup onion, diced
1 large roasted pepper (red or yellow)
1/4 cup sun-dried tomato, finely chopped
2 garlic cloves, minced
1 teaspoon dried thyme
1/4 teaspoon ground turmeric
1/2 lemon, juice of
1/4 cup fresh basil leaf, chiffonade

Steps:

Preheat oven to 400°F.
In a mixing bowl, crumble the tofu through your fingers until it resembles ricotta cheese. Be sure to sqeeze out all the lumps.
Mix in the soy sauce, mustard, nutritional yeast and turmeric and combine well.
In a small (8-inch) skillet, saute the onions in the olive oil for 2 minutes.
Add the Roasted peppers, sun-dried tomatoes and thyme, and saute for 3 more minutes.
Add the garlic saute for 1 minute.
Add the lemon juice, mix and remove from heat.
Transfer the cooked onion mixture to the tofu and combine well, foldin basil leaves.
Place the tofu back into the skillet and press down firmly in place.
Cook in the oven at 400 for 20 minutes.
Transfer to the broiler to brown the top, about two minutes.
Let the frittata sit for 10 minute before serving.
Carefully cut into 4 slices and lift each piece with a pie server to prevent it from falling apart.

Nutrition Facts : Calories 161.2, Fat 7.8, SaturatedFat 1.4, Sodium 357, Carbohydrate 12.2, Fiber 4.6, Sugar 3.1, Protein 15.3

FRITTATA WITH SUN-DRIED TOMATOES

Frittata With Sun-Dried Tomatoes image

Make and share this Frittata With Sun-Dried Tomatoes recipe from Food.com.

Provided by NOLA Diva

Categories Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

10 large eggs
1/4 cup half-and-half or 1/4 cup whipping cream
6 ounces swiss cheese
10 sun-dried tomatoes, finely chopped
4 green onions, thinly sliced
2 tablespoons dried basil leaves (or 1/3 cup fresh finely chopped)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 cup butter
3 tablespoons freshly grated parmesan cheese

Steps:

Preheat oven to 350 degrees.
Whisk eggs and milk in large bowl to blend.
Stir in cheese, tomatoes, green onions, basil, salt, and pepper.
Melt butter in large ovenproof nonstick skillet over medium to medium-high heat.
Add egg mixture; do not stir.
Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes.
Sprinkle with Parmesan cheese.
Transfer skillet to oven and cook until eggs start to puff and brown and the center is cooked through, about 15 minutes.
Using spatula, loosen edges and bottom of frittata. Slide out onto plate.
Slice frittata into wedges. Serve warm or at room temperature.

Nutrition Facts : Calories 445.8, Fat 31.9, SaturatedFat 16.1, Cholesterol 588.6, Sodium 761, Carbohydrate 9.5, Fiber 1.9, Sugar 3.8, Protein 30.5

SPINACH AND SUN-DRIED TOMATO FRITTATA

Spinach and Sun-Dried Tomato Frittata image

Provided by Dean Rucker

Categories Cheese Dairy Egg Fruit Leafy Green Onion Tomato Vegetable Breakfast Brunch Bake Spinach Healthy Self Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

Vegetable oil cooking spray
2 teaspoons olive oil
1 small shallot, chopped
1 cup packed fresh spinach, chopped
4 whole eggs
4 egg whites
8 sun-dried tomato halves, chopped
1/2 cup grated Asiago
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 slices whole-wheat toast
2 cups fresh berries

Steps:

Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes. Serve each with 1 slice toast and 1/2 cup berries.

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