Jalapeño Frittata

My jalapeño crop is growing like crazy this year and what better way to use up a bunch than to a make a nourishing and filling frittata. Perfect for breakfast and a good dinner too. I know 12 peppers sounds crazy, but when they are baked with eggs and cheese, the heat is not unbearable. This is an easy frittata to make because you cook it in the oven and don't have to worry about flipping it onto a plate from the frying pan. Stress free. I do so love my cast iron skillet and consider it an essential cookery item for a well stocked kitchen. Now, if only I could find more room for all my staple food stuff and cookery.

jalapeno frittata

Fall is setting in, and I don't like it one bit, especially considering there has been nothing but days and days of constant rain and high winds here in Ontario. I much prefer warm sunshine and fresh air without having to bundle up. Let us hope winter holds off for a good few months at least, or maybe "global warming" or "climate change" will fix the problem of all the snow we get here in Ontario. I suppose more cooking will be going on to warm me up.

eggs breakfast

Jalapeño FrittataJalapeño Frittata
Recipe by
Published on October 16, 2011

An easy oven-baked fresh jalapeño and tomato frittata — great for breakfast or for dinner

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Ingredients:
  • 2 tablespoons olive oil
  • 1 cup grape tomatoes
  • 1 onion, sliced
  • 1 tablespoon fresh basil leaves, torn
  • 8 large eggs
  • 12 fresh jalapeño peppers, seeded and sliced into rounds
  • 1 1/2 cups extra old grated Cheddar cheese
Instructions:
  • Heat a large wok over medium heat. When hot, add 1 tablespoon of the olive oil, wait a few seconds, then swirl around to coat the pan. Toss in the grape tomatoes and stir for just 30 seconds or so to blister the skins. Remove with a slotted spoon and set aside.

  • Add the onions to the hot oil and sauté for 5 minutes until soft. Toss in the basil, stir quickly, and remove the pan from heat.

  • Break the eggs into a large bowl and beat well with a whisk. Add the grape tomatoes, onions, basil, jalapeños, and 1 cup of the grated Cheddar cheese. Mix until combined.

  • Preheat an oven to 350°. Meanwhile, heat a 10-inch cast-iron skillet or oven-safe frying pan with straight sides over medium heat. When hot, add the remaining tablespoon of olive oil, wait a few seconds, then swirl around to coat the bottom and sides of the pan. Pour in the egg mixture and let cook undisturbed for 4 minutes to let the bottom set.

  • Transfer the frying pan to the preheated oven and bake for 15-20 minutes or until the eggs are set in the centre, which you can test with a cake tester. As soon as the frittata is set, turn on the broiler and move the oven rack up to the top level. Remove the frittata from the oven, sprinkle the last 1/4 cup of Cheddar cheese over the top, and return the pan under the broiler for another couple of minutes until the cheese is bubbling and the top is nicely browned.

  • Remove the pan from the oven. Run a rubber spatula around the edges of the pan to loosen the sides, then slide onto a large serving plate. Cut into wedges and serve hot.

  • Wrap any leftovers in aluminum foil and reheat later at 350° for 12-15 minutes.

Makes 4 - 6 servings
Jalapeño Frittata

More egg recipes from Lisa's Kitchen:
Fiery Deviled Eggs
Eggs in a Mulligatawny Sauce
Korean-style Poached Eggs
Indian-Style Baked Eggs Florentine

7 comments:

Inspired by eRecipeCards said...

Just delicious. i was indeed looking at the amount of jalapeno peppers, but thinking, finally a recipe I don't have to double! I like to taste the peppers in my dishes.

As always, thanks fro submitting to eRecipecards.com. You have a terrific body of work building...
http://erecipecards.com/account/userrecipes.php?id=534

And now I am off to check out your Asparagus and MINT Frittata. That sounds really good as well!

bellini said...

Even though the sun is shining we still need to be warmed up this time of year Lisa and this fits the bill.

Lisa said...

I wish I could say it was sunny here - rain, rain, rain and high winds. We certainly need comfort food this time of year.

anthony stemke said...

Beautiful frittata.
Most of my cookware is cast iron. I love it too.
Me glad summer heat & humidity finished. Some rain in NE Georgia (USA) but other days cool at 68F, like summer without the heat.

Bree said...

I love frittatas and anything spicy so this looks like a super combo!

basil said...

This is really tasty

Grainy said...

I made this for dinner last night. Delicious - thanks Lisa! http://grainysgarden.blogspot.co.uk/2012/09/jalapeno-frittata.html