1 cup pickled jalapeño chilies from jar drained chopped
18 large eggs
0.5 cup basil fresh packed chopped ()
0.8 cup oil-packed sun-dried tomatoes drained chopped
4 cups cheddar cheese white extra-sharp grated
Equipment
bowl
oven
hand mixer
glass baking pan
Directions
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.
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.)
