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 actually like this better because you can see exactly what is in it! I remember the first time I made a Frittata…total FAIL! Let’s just say that forgetting to cure the cast iron skillet was a huge rookie mistake.
Cooking the bacon first really helped because it provided the grease for the pan. No forgetting this time! To make the vegetables and chilies taste incredible, they are cooked in the bacon grease before the eggs are added. This dish is a little bit spicy, but it is not 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 easy this dish is to get to the table, and it looks so elegant served right in the skillet!
Southwest Bacon Frittata
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- 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.
NUTRITION INFORMATION PER SERVING
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