Individual Jalapeño and Cheese Frittatas
Victoria Cherniag Ruiz
These jalapeño and cheese frittatas can be served in a brunch, buffet style breakfast or snack.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 cups cheddar cheese, grated
  • 1/2 cups pickled Jalapeño chile, tin without its juice (reserve 5 tablespoons of the liquid)
  • 1/4 cups sun-dried tomatoes, chopped
  • 1/2 leaves basil, chopped fresh
  • 9 eggs
Preparation
30 mins
0 mins
Low
  • Preheat the oven to 180 degrees. Grease 12 souffle cups (or a cupcake tray) with cooking spray (PAM).
  • Sprinkle cheese, jalapenos, dehydrated tomatoes, and basil between all the molds.
  • With a blender , beat the eggs for 8 minutes and add the reserved 5 tablespoons of the liquid of the jalapeños. Put the egg mixture in the molds.
  • Bake the frittata for 20-25 minutes or until firm. Let cool a little and remove from the molds.
  • Serve 2 per person hot.

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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