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This breakfast or brunch frittata from Sunny Anderson uses ingredients straight from your freezer.
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.