Monterey Jack And Pickled Jalapeno Pepper Frittatas

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 12 eggs
• 2 tablespoons pickled jalapeno peppers, minced
• 3 tablespoons unsalted butter
• 1 1/3 cups monterey jack cheese, grated
• 1 tablespoon sliced jalapeno, sliced avocado, black olives, thinnly sliced scallions and sour cream. (optional)

Recipe

• 1 preheat broiler.
• 2 beat 6 of the eggs with 2 tablespoons water and 1 tablespoon of the minced jalapenos.
• 3 season with salt to taste.
• 4 melt 1 1/2 tablespoons butter in a 10 or 11 inch nonstick skillet over high heat until foamy but not browned, tilting the pan to coat the entire bottom and the sides of the skillet.
• 5 add the eggs to the hot skillet; stir once with a fork and cook over high heat until the edges begin to set.
• 6 gently pull the edges away from the side of the pan allowing some of the uncooked eggs to flow under the cooked edges; continue to do this until most of the liquid is set; the surface should still remain slighly undercooked.
• 7 sprinkle the surface with 2/3 cup of the cheese and place it under a hot broiler until the cheese melts and is lightly browned, about 1 minute.
• 8 divide in half and slide onto 2 warm serving plates and garnish with desired accompaniments.
• 9 repeat with the other 6 eggs and the rest of the ingredients.