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Pepper Jack and Sun-dried Tomato Frittatas

Pepper Jack and Sun-dried Tomato Frittatas

Yields 6 Ramekins or One 10-inch Baking Dish

  • 8 large eggs
  • 2 tablespoons sun-dried tomato pesto, or about 6 sun-dried tomatoes in oil, rinsed and chopped
  • 1/2 teaspoon salt
  • Freshly ground pepper to taste
  • 8 ounces Pepper Jack cheese, grated
  • 1/2 cup heavy cream
  • Olive oil for greasing mini-muffin pans or baking dish
  1. Preheat oven to 350°F. Break eggs into large bowl and whisk until slightly foamy. Stir in the sun-dried tomato, salt, pepper, grated Pepper Jack and heavy cream and mix well.
  2. Pour the egg mixture into the well-greased muffin pans and bake for 30 minutes, or until tops are light golden brown and firm. If making one large frittata, bake for about 50 minutes, or until firm. Serve warm or at room temperature for brunch with waffles, for lunch or dinner with salad. Can be made a day in advance and reheated before serving.

Recipe provided by the California Milk Advisory Board.

If you require photographs in a different format or are interested in additional information from the California Milk Advisory Board, please contact Rayanne Zackery, Ketchum for the California Milk Advisory Board, rayanne.zackery@ketchum.com.