Jalapeño-Cheddar Frittata |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 24 |
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Ingredients:
nonstick vegetable oil spray |
1 pound extra-sharp white cheddar cheese, grated (about 4 cups) |
1 cup chopped drained pickled jalapeño chilies from jar, 5 tablespoons liquid reserved |
3/4 cup chopped drained oil-packed sun-dried tomatoes |
1/2 cup (packed) chopped fresh basil |
18 large eggs |
Directions:
1. 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.
2. 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.
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