Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 104.1 Kcal (436 kJ) | ||
| Calories from fat | 63.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.07g | 11% | |
|---|---|---|---|
| Cholesterol | 149.14mg | 50% | |
| Sodium | 120.03mg | 5% | |
| Potassium | 105.58mg | 2% | |
| Total Carbs | 1.54g | 1% | |
| Dietary Fiber | 0.21g | 1% | |
| Protein | 7.31g | 15% | |
| Vitamin C | 3.5mg | 6% | |
| Vitamin A | 0.2mg | 6% | |
| Iron | 0.9mg | 5% | |
| Calcium | 86.7mg | 9% | |
| Amount Per 100 g | |||
| Calories | 164.91 Kcal (690 kJ) | ||
| Calories from fat | 100.74 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.19g | 11% | |
|---|---|---|---|
| Cholesterol | 236.27mg | 50% | |
| Sodium | 190.15mg | 5% | |
| Potassium | 167.26mg | 2% | |
| Total Carbs | 2.45g | 1% | |
| Dietary Fiber | 0.33g | 1% | |
| Protein | 11.59g | 15% | |
| Vitamin C | 5.6mg | 6% | |
| Vitamin A | 0.3mg | 6% | |
| Iron | 1.4mg | 5% | |
| Calcium | 137.3mg | 9% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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