Pepper jack cheese adds great spice to this elegant and tasty dish. If you want to back off the spice, but keep the flavor, use cheddar or muenster cheese.
- Cook Time
- Prep Time
- 32 mini frittatas ServingsServings
- 2 shallots, finely diced
- 1 bunch red Swiss chard, about 3 cups
- 8 eggs
- ¼ cup milk
- ¾ cup shredded pepper jack cheese
1 Preheat oven to 350.
2 Liberally spray mini muffin tray with cooking spray.
3 Heat sauté pan on medium heat. Add 2 tablespoons of oil. Sauté shallots for one minute until slightly translucent. Add chard and sauté for two minutes, just to soften it a bit. Set aside to cool.
4 Meanwhile beat eight eggs together. Whisk milk into egg mixture. Combine the Swiss chard mixture and pepper jack cheese with the eggs.
5 Pour the frittata mix into the mini muffin cups, reaching the rim of the cups. Bake for 8-10 minutes until center is set.
As seen in the Joy of Kosher with Jamie Geller Magazine (Bitayavon Winter 2011) - Subscribe Now