Individual Jalapeño and Cheese Frittatas

Victoria Cherniag Ruiz
These jalapeño and cheese frittatas can be served at a brunch, buffet-style breakfast, or as a snack.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
6
Servings
  • 2 cups cheddar cheese, shredded
  • 1/2 cups pickled Jalapeño chile, canned without their juice (reserve 5 tablespoons of the liquid)
  • 1/4 cups sun-dried tomatoes, chopped
  • 1/2 leaves basil, fresh chopped
  • 9 eggs
Preparation
30 mins
0 mins
Low
  • Preheat the oven to 180 degrees. Grease 12 souffle ramekins (or a cupcake tray) with cooking spray (PAM).
  • Sprinkle the cheese, jalapeños, sun-dried tomatoes, and basil among all the ramekins.
  • Using a mixer, beat the eggs for 8 minutes and add the 5 reserved tablespoons of jalapeño liquid. Pour the egg mixture into the ramekins.
  • Bake the frittata for 20-25 minutes or until firm. Let cool slightly and remove from the ramekins.
  • 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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