- 4 strips bacon, chopped
- 1 cup frozen vegetables (onions, peppers, corn, etc)
- 1/2 teaspoon ground cumin
- Kosher salt and black pepper
- 10 eggs or egg substitute
- 1/2 cup heavy cream
- 1/4 cup shredded cheddar
- 1/4 cup shredded mozzarella
- 2 slices American cheese, torn into random shreds
- Chopped cilantro
- Sliced pickled jalapeños
- Crushed tortilla chips
Cook the bacon and veggies. Preheat oven to 375°F. In a 9-inch, oven-safe pan cook the bacon over medium heat until crisp and the fat is rendered. Add the frozen vegetables, cumin, a pinch of salt and few grinds of pepper. Cook while tossing until vegetables become tender, about 5 minutes.
Add the eggs. In a large bowl, whisk together the eggs, heavy cream and cheddar cheese. Pour over the bacon and veggies in the pan and immediately top with the mozzarella and American slices.
Finish and serve. Place in the oven and bake until the top is set and the center doesn’t jiggle, and the cheese is melted, about 8-10 minutes. Allow the frittata to rest on the counter for 5 minutes before slicing and topping with garnishes.