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Pepper Jack and Sun-dried Tomato Frittatas



– 8 large eggs – 2 tablespoons sun-dried tomato pesto, or about 6 sun-dried tomatoes in oil, rinsed and chopped – 1/2 teaspoon salt – 2 cups (8 Ounces) grated Real California pepper jack cheese – Freshly ground pepper to taste – 1/2 cup heavy cream – Olive oil for greasing mini-muffin pans or baking dish
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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 Real California 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 or a salad. Can be made a day in advance and reheated before serving.