Southwest Bacon Frittata with peppers is a quick and easy weeknight dinner or brunch recipe that’s ready in under 30 minutes.
A Frittata is like a fancy omelette, but instead of being folded over, it is left open-faced. I love serving this oven baked frittata this way because you can see exactly what’s in it!
Cooking the bacon adds so much flavor. The bacon grease is used to cook the rest of the veggies. The vegetables and chilies taste so incredible because they’re cooked in the bacon grease before the eggs are added. This dish is a little bit spicy, but it’s not too hot. The canned chilies have just a little heat so just about anyone will enjoy this frittata.
This is the easiest dish ever to serve for brunch or even dinner. A delicious bacon and egg dish that does not require stirring or even flipping. The oven does all of the work for you!
You will not believe how simple this dish is to get to the table, and it looks elegant when served right in the skillet. Our favorite is this enameled cast iron skillet. It’s easy to clean, can take heat up to 900 F (broiler safe) and will last a lifetime.
Ingredients Needed for a Bacon Frittata
- Bacon – we love thick cut bacon for this recipe. We fried cured bacon rather than using pre-cooked to get the bacon fat for sauteing the vegetables.
- Eggs – we always use large eggs for our recipes.
- Milk – 2% or whole milk is best.
- Yellow and Green Bell Peppers – add red and orange peppers too!
- Green Chilies – canned chilies add mild heat to this dish and don’t overpower the eggs.
- Dried Minced Onion – for flavor!
- Cumin – a staple of southwestern cooking.
Southwest Bacon Frittata
- 4 slices bacon thick cut, cut into bite size pieces
- 8 large eggs
- 1/3 cup milk
- 1 medium yellow bell pepper diced and divided
- 1 medium greenbell pepper diced and divided
- 4 ounces green chilies from a can, drained
- 1 tbsp minced onion flakes
- 1 tsp cumin
- 1/2 tsp salt
- 1/2 tsp black pepper
- Preheat oven to 425°F.
- Heat a large oven-proof skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer bacon to a paper towel-lined plate. Drain bacon fat from the skillet, leaving 1 TBSP in bottom of pan.
- To the skillet, add 3/4 of each diced peppers. Saute over medium heat, stirring occasionally until tender and browned, about 3 to 4 minutes. Season with salt and pepper to taste. Stir in green chilies and continue to cook 2 minutes.
- In a large bowl, whisk together eggs, milk, cumin, minced onion and bacon. Add to skillet with vegetables and stir until combined.
- Float reserved peppers on top of the egg mixture. Cook, undisturbed, until edges are set, about 2 minutes.Place into the oven and bake until top is set and golden brown, about 14 to 15 minutes. Serve immediately.
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