Best 4 Pepper Jack And Sun Dried Tomato Frittata Recipes

Indulge in a culinary journey with our Pepper Jack and Sun-Dried Tomato Frittata, a symphony of flavors that will tantalize your taste buds. This delectable dish combines the bold spiciness of pepper jack cheese with the tangy sweetness of sun-dried tomatoes, enveloped in a fluffy egg base. Each bite reveals a harmonious blend of textures and flavors, making it an ideal breakfast, brunch, or lunch option.

Accompanying this main recipe are three additional frittata variations to cater to diverse preferences. The Spinach and Feta Frittata offers a vibrant green hue and a delightful combination of earthy spinach and salty feta cheese. The Broccoli and Cheddar Frittata is a cheesy delight, featuring tender broccoli florets and a gooey cheddar cheese center. Last but not least, the Mushroom and Goat Cheese Frittata exudes an earthy aroma and a creamy, tangy flavor, thanks to the sautéed mushrooms and goat cheese crumbles.

With detailed instructions, cooking tips, and nutritional information, this article provides everything you need to create these delicious frittatas. Whether you're a seasoned chef or a novice cook, you'll find inspiration and guidance in these recipes. So, get ready to embark on a culinary adventure and savor the goodness of our Pepper Jack and Sun-Dried Tomato Frittata, along with its delightful variations.

Here are our top 4 tried and tested recipes!

CREAMY SUN-DRIED TOMATO & CHICKEN FRITTATA

Creamy Sun-Dried Tomato & Chicken Frittata image

The only thing hard about this fantastic frittata is deciding when to serve it. Made with chicken, cheese and sweet and chewy sun-dried tomatoes, it's wonderful for breakfast, lunch or dinner.-Sharon Delaney-Chronis, South Milwaukee, Wisconsin

Provided by Taste of Home

Categories Breakfast Brunch

Time 40m

Yield 8 servings.

Number Of Ingredients 9

Ingredients

10 large eggs
1/2 cup heavy whipping cream
4 tablespoons minced fresh basil or 4 teaspoons dried basil, divided
1/2 teaspoon salt
1/4 teaspoon pepper
1 package (8 ounces) cream cheese, softened and cubed
1-1/4 cups shredded cooked chicken
1/2 cup oil-packed sun-dried tomatoes, patted dry and chopped
4 tablespoons shredded Parmesan cheese, divided

Steps:

Preheat oven to 350°. In a large bowl, whisk eggs, cream, 3 tablespoons basil, salt and pepper. Stir in cream cheese, chicken, tomatoes and 2 tablespoons Parmesan cheese., Heat a 10-in. ovenproof skillet coated with cooking spray over medium-low heat. Pour in egg mixture; cover and cook 8-12 minutes or until nearly set. Sprinkle with remaining Parmesan cheese., Bake, uncovered, 12-16 minutes or until eggs are completely set. Let stand 5 minutes. Sprinkle with remaining basil; cut into wedges.

Nutrition Facts :

SPINACH AND SUN-DRIED TOMATO FRITTATA

Spinach and Sun-Dried Tomato Frittata image

Provided by Dean Rucker

Categories Cheese Dairy Egg Fruit Leafy Green Onion Tomato Vegetable Breakfast Brunch Bake Spinach Healthy Self Vegetarian Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 servings

Number Of Ingredients 13

Ingredients

Vegetable oil cooking spray
2 teaspoons olive oil
1 small shallot, chopped
1 cup packed fresh spinach, chopped
4 whole eggs
4 egg whites
8 sun-dried tomato halves, chopped
1/2 cup grated Asiago
2 tablespoons chopped fresh basil
1/4 teaspoon salt
1/8 teaspoon freshly ground black pepper
4 slices whole-wheat toast
2 cups fresh berries

Steps:

Heat oven to 425°F. Coat 4 small baking dishes with cooking spray. Set aside. Heat oil in a large pan over medium heat. Cook shallot until soft but not brown, 2 to 3 minutes. Add spinach; cook 2 to 3 minutes. Remove from heat. Lightly whisk eggs and egg whites in a bowl. Stir in sun-dried tomatoes, cheese, basil, spinach mixture, salt and pepper. Spoon into baking dishes; bake until firm in the center, 12 to 14 minutes. Serve each with 1 slice toast and 1/2 cup berries.

FRITTATA WITH CHEESE, SUN-DRIED TOMATOES, AND BASIL

Frittata with Cheese, Sun-Dried Tomatoes, and Basil image

Provided by Jennifer Martin

Categories Cheese Herb Olive Tomato Breakfast Brunch Broil Feta Winter Bon Appétit Portland California Sugar Conscious Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 11

Ingredients

10 large eggs
1/4 cup whipping cream
1 1/2 cups crumbled feta cheese (about 6 ounces)
10 drained oil-packed sun-dried tomatoes, finely chopped
4 green onions, thinly sliced
1/3 cup fresh basil leaves, finely chopped
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/4 cup (1/2 stick) butter
1/3 cup pitted Kalamata olives, thinly sliced
3 tablespoons freshly grated Parmesan cheese

Steps:

Preheat broiler. Whisk eggs and cream in large bowl to blend. Stir in feta cheese, tomatoes, onions, basil, salt, and pepper. Melt butter in large ovenproof nonstick skillet over medium-high heat. Add egg mixture; do not stir. Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes. Sprinkle with olives and Parmesan cheese. Transfer skillet to broiler and cook until eggs start to puff and brown, about 2 minutes. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate. Slice frittata into wedges. Serve warm or at room temperature.

FRITTATA WITH SUN-DRIED TOMATOES

Frittata With Sun-Dried Tomatoes image

Make and share this Frittata With Sun-Dried Tomatoes recipe from Food.com.

Provided by NOLA Diva

Categories Breakfast

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 10

Ingredients

10 large eggs
1/4 cup half-and-half or 1/4 cup whipping cream
6 ounces swiss cheese
10 sun-dried tomatoes, finely chopped
4 green onions, thinly sliced
2 tablespoons dried basil leaves (or 1/3 cup fresh finely chopped)
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/8 cup butter
3 tablespoons freshly grated parmesan cheese

Steps:

Preheat oven to 350 degrees.
Whisk eggs and milk in large bowl to blend.
Stir in cheese, tomatoes, green onions, basil, salt, and pepper.
Melt butter in large ovenproof nonstick skillet over medium to medium-high heat.
Add egg mixture; do not stir.
Cook until eggs start to firm and sides and bottom begin to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes.
Sprinkle with Parmesan cheese.
Transfer skillet to oven and cook until eggs start to puff and brown and the center is cooked through, about 15 minutes.
Using spatula, loosen edges and bottom of frittata. Slide out onto plate.
Slice frittata into wedges. Serve warm or at room temperature.

Nutrition Facts : Calories 445.8, Fat 31.9, SaturatedFat 16.1, Cholesterol 588.6, Sodium 761, Carbohydrate 9.5, Fiber 1.9, Sugar 3.8, Protein 30.5

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients prepped and measured. This will help you stay organized and ensure that your frittata cooks evenly.
Use a Non-Stick Skillet: A non-stick skillet will prevent your frittata from sticking and make it easier to flip.
Cook Over Medium Heat: Cooking your frittata over medium heat will help it cook evenly without burning.
Don't Overcook: Overcooking your frittata will make it dry and rubbery. Cook it just until the center is set.
Let It Cool Slightly: Before slicing and serving your frittata, let it cool slightly. This will help it hold its shape and make it easier to cut.

Conclusion:

Pepper Jack and Sun-Dried Tomato Frittata is a versatile and delicious dish that can be enjoyed for breakfast, lunch, or dinner. It's packed with protein, vegetables, and flavor. Plus, it's easy to make and can be tailored to your liking. So next time you're looking for a quick and easy meal, give this frittata a try.