Recipes
Pepper Jack and Bacon Frittata
A thick cast iron frittata with crispy bacon, garlic and pepper jack, set gently in the oven and finished under the broiler.
- Calories
- 415kcal
- Protein
- 28g
- Carbs
- 3g
- Fat
- 32g
- Total time
- 25min
- Servings
- 2
Nutrition is per serving.
Ingredients
- 5 large eggs
- 2 tbsp milk or cream
- 3–4 slices bacon, chopped
- 1–2 garlic cloves, minced
- 1 tsp dried chives
- ½ cup shredded pepper jack
- Salt and pepper
Steps
- Heat the oven. Heat the oven to 375°F with a rack in the middle.
- Cook the bacon. In an 8 in cast iron skillet over medium heat, cook the bacon until crisp, about 5 minutes. Pour off all but about 1 tbsp fat.
- Add the garlic. Add the garlic to the bacon fat and stir 30–45 seconds, just until fragrant.
- Mix the eggs. Whisk the eggs with the milk, chives, salt and pepper.
- Set the edges. Pour the eggs over the bacon, scatter about two-thirds of the cheese on top, and cook undisturbed over medium-low 4–5 minutes, until the edges are set but the top is still wet.
- Bake. Move the skillet to the oven for 5–6 minutes, until the center is just set; a slight jiggle is fine.
- Broil. Switch to a hot broiler, scatter on the rest of the cheese, and broil about 6 in from the element for 2–3 minutes, until puffed and golden.
- Serve. Rest a couple of minutes, then slide it onto a board and slice.
Notes
- Why the oven step: the stovetop sets the bottom and edges, but the center needs surrounding heat to cook through before the broiler browns the top.
- Five eggs is right for an 8 in pan: a thick frittata with good structure.
- Go easy on salt; the pepper jack and bacon bring plenty.