Pepper Jack And Sun Dried Tomato Frittata Recipes

SUN-DRIED TOMATO & ROASTED PEPPER FRITTATA - VEGAN

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.

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.

MUSHROOM TOMATO FRITTATA

Steps:

• Heat oil in a 10-inch non-stick skillet set over medium heat.
• Add the mushrooms and cook, stirring occasionally until they give off their liquid, liquid comes to a simmer, then reduces to a glaze, about 4 minutes.
• Stir in the tomato, thyme, salt, rosemary, and pepper; cook 20 seconds, until aromatic. Pour in egg substitute or eggs, making sure the vegetables are evenly distributed, and sprinkle the Parmesan cheese over the top.
• Cover, reduce heat to low, and cook until set about 12 minutes. Cut into six wedges & serve.
• Note: You can brown the top of the frittata. Preheat the broiler while the frittata is cooking. Once set, broil it for about 20 seconds, five inches from the heat source, just until the top is slightly browned.

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.

SPINACH AND SUN-DRIED TOMATO FRITTATA

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.