Jalapeño popper frittata
- 3 3 fresh jalapeñofresh jalapeños
- 6 oz. 175 g bacon, chopped
- 2 2 garlic clove, mincedgarlic cloves, minced
- 4 oz. 110 g cream cheese, chilled and cut into small cubes
- 7 7 large egglarge eggs
- 1⁄3 cup 75 ml heavy whipping cream
- ¾ tsp ¾ tsp salt
- ½ tsp ½ tsp ground black pepper
- 3 oz. 75 g cheddar cheese, shredded
- 1 1 large head of Romaine lettuce, washed and chopped
- 1 1 yellow bell pepperyellow bell peppers or red bell pepperred bell peppers
- 1 1 medium cucumber, chopped
- Cut a few thin crosswise slices from one of the jalapeños for decorating the top of the frittata and set aside. Chop the remaining jalapeños.
- Preheat the oven to 350°F (175°C) and grease a 9 inch (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.
- Add the chopped jalapeños and garlic to the hot pan and sauté 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 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.
Frittata is one of the wonderfully versatile meals that works in almost every situation. It makes a great low-carb dinner or brunch recipe and even people not on the keto diet enjoy it. As long as you’ve got some eggs, some cream, and a few veggies, you can make this easy dish for any occasion.
The first dinner I ever made for my husband was a spinach parmesan frittata. Once I realized how easy this “gourmet” recipe was, I was hooked. Whenever I can’t figure out what else to make for dinner, it’s frittata to the rescue. And it’s fun to play with new and different flavors.
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.
This jalapeño popper frittata was a hit with my whole family. What’s not to love with these flavors? 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.