Vermont cheddar frittata with pickled jalapeños from Low Carb 1-2-3: 225 Simply Great 3-Ingredient Recipes by Rozanne Gold and Helen Kimmel

  • eggs
  • pickled jalapeño chiles
  • white pepper
  • sharp cheddar cheese

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Homemade turkey sausage

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • jdub1371 on September 15, 2019

    Very tasty! It's pretty much your standard chile-cheese-egg squares but the pickled jalapenos give it a little something extra and giving the eggs a good beating did make it nicely custardy. I made half a batch and baked in a 5.5x7.5" dish in the toaster oven. It's a tad salty so next time will reduce or eliminate the added salt. I didn't have any ground white pepper handy so I just used regular black from the mill. The pickled jalapenos are in rather large strips so I cut them crosswise into thin shreds and minced a couple of small slices of carrot from the jar as well. I used reconstituted powdered egg white which worked well for the one egg white called for and regular full-fat extra-sharp cheddar. Looking forward to a slab on this on a toasted and buttered English muffin for breakfast!

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