Jalapeño-Cheddar Frittata

Vegetarian
Gluten Free
Health score
2%
Jalapeño-Cheddar Frittata
45 min.
24
142kcal

Suggestions


If you're looking for a flavorful and satisfying breakfast option that will impress your guests, look no further than this delicious Jalapeño-Cheddar Frittata. Bursting with the perfect combination of spicy pickled jalapeños, rich sun-dried tomatoes, and creamy extra-sharp white cheddar cheese, this dish is not only vegetarian but also gluten-free, making it suitable for a variety of dietary preferences.

Ideal for morning meals, brunch gatherings, or as a stunning antipasti dish, our frittata can easily serve up to 24 people, making it perfect for larger crowds. The vibrant colors and enticing aromas of fresh basil and jalapeños infuse this dish with a delightful twist that will awaken your senses. With only 142 calories per serving, you can indulge without any guilt!

Preparation is a breeze—simply whisk the eggs, combine with our savory ingredients, and let the oven do the work. The result is a beautifully baked frittata that you can present elegantly or slice into bite-sized squares for easy serving. Best of all, it can be made a day in advance, allowing you to enjoy your time with family and friends rather than staying glued to the kitchen.

So gather your ingredients, preheat that oven, and get ready to indulge in a scrumptious Jalapeño-Cheddar Frittata that will have everyone coming back for seconds!

Ingredients

  • cup pepper flakes drained chopped
  • 18 large eggs 
  • 0.5 cup basil fresh packed chopped ()
  • 0.8 cup sun-dried olives drained chopped
  • cups cheddar cheese white extra-sharp grated

Equipment

  • bowl
  • oven
  • hand mixer
  • glass baking pan

Directions

  1. Preheat oven to 350°F. Spray 15x10x2-inch glass baking dish with nonstick spray.
  2. Sprinkle cheese evenly over bottom of dish.
  3. 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.
  4. Pour egg mixture into dish.
  5. Bake frittata until firm, about 30 minutes. Cool slightly.
  6. Cut into 24 squares.
  7. Cut each square diagonally in half. (Can be made 1 day ahead. Cover; chill. Reheat in 350°F oven 10 minutes.)
  8. Serve warm.

Nutrition Facts

Calories142kcal
Protein27.28%
Fat63.72%
Carbs9%

Properties

Glycemic Index
7.17
Glycemic Load
0.78
Inflammation Score
-4
Nutrition Score
7.881739181021%

Nutrients percent of daily need

Calories:141.95kcal
7.1%
Fat:10.1g
15.54%
Saturated Fat:4.81g
30.05%
Carbohydrates:3.21g
1.07%
Net Carbohydrates:2.69g
0.98%
Sugar:1.83g
2.03%
Cholesterol:158.33mg
52.78%
Sodium:180.68mg
7.86%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:9.73g
19.46%
Selenium:17.06µg
24.38%
Phosphorus:175.71mg
17.57%
Vitamin B2:0.28mg
16.29%
Calcium:159.69mg
15.97%
Vitamin C:10.42mg
12.63%
Vitamin A:507.13IU
10.14%
Vitamin B12:0.53µg
8.89%
Zinc:1.26mg
8.42%
Vitamin B5:0.74mg
7.38%
Folate:25.69µg
6.42%
Vitamin B6:0.12mg
6.03%
Iron:1.08mg
5.99%
Potassium:205.76mg
5.88%
Vitamin D:0.86µg
5.75%
Vitamin K:4.99µg
4.75%
Manganese:0.09mg
4.66%
Copper:0.09mg
4.6%
Magnesium:18.01mg
4.5%
Vitamin E:0.58mg
3.88%
Vitamin B1:0.04mg
2.89%
Vitamin B3:0.43mg
2.16%
Fiber:0.52g
2.1%
Source:Epicurious