Jalapeno Cheddar Tomato Basil Frittata

Jalapeno Cheddar Tomato Basil Frittata is a smooth and creamy egg and cheese recipe topped with pickled jalapeno peppers, sun-dried tomatoes,and fresh basil.  Is suited for breakfast, brunch, or as an appetizer.

When I’m called on to bring a party appetizer for a gathering, I always seem to overthink it.  For some reason, appetizers intimidate me. I’m more comfortable cooking a full-on meal instead of supplying an appetizer.

There’s absolutely no logical reason for my insecurity.

I can cook a meal but throwing together  a cheese ball makes me jittery.

I can make biscuits in my sleep, teach people how to cook biscuits, and write a cookbook on biscuits. However, ask me to whip up a layered dip and I break out into a sweat.

For Thanksgiving Dinner, I cook for three days, all from scratch, and turn out a feast.  But, offering up a platter of saucy meatballs gives me the hiccups.

Its’ not that I’m insecure about my cooking.  I know how to make food taste good.  The rub for me is that you’ve only got one shot to make a recipe for a group of people that’s broad and versatile enough to please everyone. And all those “everyones” have multiple options.

See there, I overthink it.  I need some kind of help.  Is there a therapy option for that?

This recipe gives me lots of confidence in my appetizer selection prowess.  I’ve been a making for about 20 years.  It was originally published in a Bon Appetit magazine.  It really is spectacular and gets rave reviews.  It calls for a lot of pickled jalapeno peppers.  Use whatever your heat tolerance-o-meter allows.  I always use mild to be safe.

Don’t be nervous about this recipe.  It truly is a crowd-pleaser.  However, you must follow the part of the directions that say to beat the eggs for a full eight minutes.  I’m not kidding about that. I took one for the team once and tried to get by with less time. The end result was a dry frittata. You don’t want to leave folks with that kind of memory.

Y’all come see us!

Jalapeno Cheddar Tomato Basil Frittata

adapted from Bon Appetit

preheat oven to 350 degrees

Jalapeno Cheddar Tomato Basil Frittata is a smooth and creamy egg and cheese recipe topped with pickled jalapeno peppers, sun-dried tomatoes,and fresh basil.  Is suited for breakfast, brunch, or as an appetizer. 

yield: one (9×13) pan (12 full servings or 24 appetizer size)

1 pound sharp white cheddar cheese, grated

1 cup pickled jalapeno pepper, chopped, reserve 1/4 cup juice (I use mild jalapenos)

3/4 cup sun-dried tomatoes packed in oil, reserve 1 tablespoon liquid

1/2 cup fresh basil, chopped

18 large eggs

Spray a 9×13 pan with non-stick spray.

Evenly spread grated cheese in the bottom.

Add jalapeno peppers, sun-dried tomatoes, and fresh basil in layers.

Beat eggs with an electric mixer for a full 8 minutes.  Don’t skimp or else the recipe will come out dry.  You need lots of air whipped into those eggs.  Add reserved pickle juice and tomato liquid. Beat for an additional 30 seconds.

Pour eggs over mixture in baking dish.

Bake in a 350 degree preheated oven until the mixture is set and the top has browned.

Remove and let cool slightly.

Slice into squares for a full serving or into triangles for appetizers.

Serve warn or at room temperature.

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4.32 from 16 votes

Jalapeno Cheddar Tomato Basil Frittata

Author: Jackie Garvin

Ingredients

• preheat oven to 350 degrees
• Jalapeno Cheddar Tomato Basil Frittata is a smooth and creamy egg and cheese recipe topped with pickled jalapeno peppers sun-dried tomatoes,and fresh basil. Is suited for breakfast, brunch, or as an appetizer.
• yield: one 9x13 pan (12 full servings or 24 appetizer size)
• 1 pound sharp white cheddar cheese grated
• 1 cup pickled jalapeno pepper chopped, reserve 1/4 cup juice (I use mild jalapenos)
• 3/4 cup sun-dried tomatoes packed in oil reserve 1 tablespoon liquid
• 1/2 cup fresh basil chopped
• 18 large eggs

Instructions

• Spray a 9x13 pan with non-stick spray.
• Evenly spread grated cheese in the bottom.
• Add jalapeno peppers, sun-dried tomatoes, and fresh basil in layers.
• Beat eggs with an electric mixer for a full 8 minutes.  Don't skimp or else the recipe will come out dry.  You need lots of air whipped into those eggs.  Add reserved pickle juice and tomato liquid. Beat for an additional 30 seconds.
• Pour eggs over mixture in baking dish.
• Bake in a 350 degree preheated oven until the mixture is set and the top has browned.
• Remove and let cool slightly.
• Slice into squares for a full serving or into triangles for appetizers.
• Serve warn or at room temperature.

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