Delicious frittata, perfect for the weekend brunch. Serve with a side salad to complete your meal!

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Recipe Summary

prep:
15 mins
cook:
30 mins
additional:
5 mins
total:
50 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

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  • Place bacon in a cast iron skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain bacon slices on paper towels and chop.

  • Sprinkle chopped bacon evenly into the cast iron skillet. Top evenly with Cheddar cheese. Sprinkle with 1/4 cup diced jalapeno peppers. Drop cream cheese cubes evenly over peppers.

  • Whip eggs in a bowl until slightly thickened. Add heavy cream, pesto, 5 tablespoons reserved jalapeno liquid, salt, and black pepper; beat until well mixed. Pour over ingredients in the skillet.

  • Bake in the preheated oven until top is golden brown and eggs are set, about 20 minutes. Remove from the oven and let sit for 5 minutes before serving.

Cook's Note:

You can use 1/4 cup chopped sun-dried tomatoes packed in oil and drained instead of pesto, if you prefer. If using tomatoes instead, add to skillet on top of jalapenos.

Editor's Note:

Nutrition data for this recipe includes the amount of a full jar of jalapenos. The actual amount of jalapenos consumed will vary.

Nutrition Facts

367 calories; protein 19g; carbohydrates 2.8g; fat 31.2g; cholesterol 292.2mg; sodium 625.8mg. Full Nutrition
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