Pepper Jack And Sun Dried Tomato Frittata Recipes

FRITTATA WITH SUN-DRIED TOMATOES

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.

GREEK FRITTATA

Steps:

• 1. Preheat the oven to 350 degrees Fahrenheit. 2. Heat the oil in a large (10-inch) cast iron skillet over medium-high heat. Add the spinach and cook until wilted, stirring occasionally, about 2 to 3 minutes. 3. Add the garlic, sun-dried tomatoes, cherry tomatoes, and artichoke hearts to the skillet and stir well. 4. Whisk together the eggs, buttermilk (or coconut milk), feta cheese, sea salt, and black pepper in a mixing bowl until well-combined. 5. Pour the egg mixture into the skillet with the veggies. 6. Use a wooden spoon to stir the mixture around just until everything is well-distributed throughout the egg mixture. 7. Bake the Greek frittata on the center rack of the preheated oven for 35 to 45 minutes or until the frittata is golden-brown on the top and cooked through. 8. Allow the frittata to cool for at least 10 minutes before slicing and serving. Allowing the frittata to sit will give it time to set up and will make it easier to slice. 9. Serve this healthy frittata with any choice of side dishes such as a green salad or Sweet Potato Hash with Bacon and Spinach.

CREAMY SUN-DRIED TOMATO & CHICKEN FRITTATA

Steps:

• 1. In a large bowl, whisk eggs, cream, 3 Tbsp. basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 Tbsp. Parmesan cheese.
• 2. Heat a 10-inch ovenproof skillet coated with cooking spray over medium-low heat. Pour in the egg mixture; cover and cook 8-12 minutes or until nearly set. Sprinkle with remaining Parmesan cheese.
• 3. Bake, uncovered, in a preheated 350-degree oven for 12-16 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with remaining basil; cut into wedges.