Jalapeño popper frittata
- 3 3 fresh jalapeñofresh jalapeños
- 6 oz. 170 g bacon, chopped
- 2 2 garlic clove, mincedgarlic cloves, minced
- 4 oz. (½ cup) 110 g (110 ml) cream cheese, chilled and cut into small cubes
- 8 8 eggeggs
- 1⁄3 cup 80 ml
- ¾ tsp ¾ tsp salt
- ½ tsp ½ tsp ground black pepper
- 1 cup (4 oz.) 240 ml (110 g) shredded cheddar cheese
- 1 1 , washed and chopped
- 1 (5 oz.) 1 (140 g)
- 1 (11 oz.) 1 (300 g) cucumber, chopped
- Preheat the oven to 350°F (175°C) and grease a 9" (23 cm) pie or tart pan.
- In a large skillet, cook the bacon until browned and crisp, 5 to 7 minutes. Remove and sprinkle over the bottom of the pie pan.
- While the bacon cooks, chop the jalapeños and mince the garlic. Cut a few thin crosswise slices from one of the jalapeños for decorating the top of the frittata and set aside.
- Add the chopped jalapeños and garlic to the hot pan once the bacon is done, and sauté for 2 minutes. Add to the bottom of the pie pan. Sprinkle the pan with the cubes of cream cheese.
- In a large bowl, whisk together the eggs, cream, salt, and pepper until well combined. Pour over the ingredients in the pan and top with the shredded cheese. Transfer to the oven and cook for 5 minutes, then remove and add the jalapeño slices in a decorative fashion.
- Return to the oven and bake another 15 to 20 minutes, until the frittata is puffed on the sides and set in the middle. Remove and let cool 10 minutes before serving.
- Combine the chopped vegetables for the side salad and serve with the frittata.
You could also make this recipe as individual egg muffins in a greased muffin tin. Make sure to reduce the time in the oven to about 10-15 minutes depending on size.
I often cook my frittatas right in a cast iron skillet, and you could do that with this recipe as well. But it also looks great in a pretty fluted ceramic dish, if you will be serving it to company. One word of warning: let it bake for a few minutes before adding any garnish to the top, or they will simply sink right into the egg mixture.
If you want to tone down the heat, simply add one less jalapeño to the mix. We served it with a side salad to round out the meal for an easy low-carb dinner.