Hey everyone! If you are tired of the same old scrambled eggs and toast, you absolutely have to try my new Spicy Egg Frittata. Honestly, nothing wakes me up quite like the kick of serrano peppers mixed with the savory crunch of bacon. I love making this on lazy Sunday mornings because it looks fancy, but it comes together in just one pan. Trust me, once you master this Spicy Egg Frittata, it’s going to become a staple in your weekly rotation!
Ingredients
- 5 large eggs
- 4 strips thick-cut bacon (approx. 4 oz / 115g)
- 10–12 cherry tomatoes (approx. 5 oz / 150g), halved
- 0.5 medium yellow onion (approx. 0.5 cup / 75g), chopped
- 1–2 fresh Serrano peppers (approx. 0.5 oz / 15g), seeded and minced
- 1 medium green bell pepper (approx. 1 cup / 150g), chopped
- 0.25 tsp freshly ground black pepper
- 0.5 tsp ground turmeric
- 0.125 tsp (generous pinch) kosher salt
Instructions
- Preheat the oven to 350°F (175°C) to ensure it is ready for the baking step.
- Prepare the egg mixture by cracking the 5 eggs into a large mixing bowl. Add the chopped green bell pepper, minced Serrano peppers, 0.125 tsp kosher salt, 0.25 tsp black pepper, and 0.5 tsp turmeric. Whisk thoroughly until the eggs are frothy and the spices are well incorporated.
- Cook the bacon in a 10-inch (25cm) cast iron skillet over medium-high heat. Fry the 4 strips of bacon until they are browned and crisp, approximately 5–7 minutes.
- Drain and crumble the bacon by removing the strips from the skillet and placing them on a paper towel-lined plate. Once cool enough to handle safely, crumble the bacon into bite-sized pieces.
- Adjust the fat in the skillet by pouring out the excess rendered grease, leaving approximately 1 tbsp (15ml) of bacon fat to coat the bottom of the pan for flavor and non-stick performance.
- Sauté the aromatics by adding the 0.5 chopped onion to the hot skillet. Sauté for 2 minutes until softened, then pour in the prepared egg mixture. Stir gently once to distribute the onions evenly.
- Set the edges by cooking the egg mixture on the stovetop over medium heat for 5 to 6 minutes. The edges should begin to pull away from the pan, but the center will still be slightly runny.
- Add toppings by arranging the halved cherry tomatoes (cut side up) and the crumbled bacon evenly over the top of the semi-cooked eggs. Do not stir.
- Bake by transferring the cast iron skillet directly into the preheated oven. Bake at 350°F (175°C) for 5 minutes, or until the center is fully set and the eggs are no longer jiggling. Serve warm.
Nutritional Information
Estimates per serving (based on 2 hearty servings)
- Calories: 350 kcal
- Total Fat: 25g
- Saturated Fat: 8g
- Cholesterol: 480mg
- Sodium: 580mg
- Total Carbohydrates: 9g
- Dietary Fiber: 2g
- Sugars: 4g
- Protein: 22g
Pro Tips for the Perfect Frittata
From the Chef’s Kitchen
- Whisk for Fluffiness: Since this recipe relies on eggs without added cream, make sure to whisk your eggs vigorously for at least 30–60 seconds. This incorporates air bubbles, ensuring your frittata is light rather than dense and rubbery.
- Watch the Heat: When cooking the egg mixture on the stovetop (Step 7), keep the heat at medium or medium-low. If the heat is too high, the bottom will burn before the edges have a chance to set.
- The Cast Iron Advantage: A well-seasoned cast iron skillet is the secret weapon here. It distributes heat evenly and allows you to go from stovetop to oven seamlessly. If your pan isn’t non-stick, ensure you have that tablespoon of bacon fat (or a little extra butter) coating the sides to prevent sticking.
- Let It Rest: It is tempting to slice right away, but let the frittata rest for 5 minutes after taking it out of the oven. This allows the residual heat to finish cooking the center and lets the structure firm up for cleaner slices.
Frequently Asked Questions (FAQ)
Can I make this Spicy Egg Frittata ahead of time for meal prep? Yes! This dish is an excellent candidate for meal prep. You can slice it into wedges and store them in an airtight container in the refrigerator for up to 4 days. It makes for a fantastic healthy protein breakfast on busy mornings—just reheat in the microwave for 30–45 seconds.
How spicy is this recipe with the Serrano peppers? Serrano peppers pack more heat than jalapeños. Using two peppers will give it a noticeable kick. If you prefer a milder cast iron skillet breakfast, remove the seeds and white ribs from the peppers, or substitute them with a standard bell pepper or mild jalapeño.
Is this recipe Keto or Low Carb friendly? Absolutely. Because there is no flour or bread involved, this is naturally a low carb breakfast recipe and perfect for an easy keto brunch. It focuses on healthy fats and high protein to keep you full without the carb crash.
What if I don’t have a cast iron skillet? If you don’t have cast iron, you can use any oven-safe non-stick skillet. If your skillet has a plastic handle that isn’t oven-safe, you can wrap the handle tightly in a double layer of aluminum foil, or simply transfer the mixture to a greased baking dish before putting it in the oven (though this will increase baking time slightly).
Conclusion
I hope you give this Spicy Egg Frittata a try this weekend! It truly is the ultimate one pan egg dish that saves you from a sink full of dirty dishes while delivering massive flavor. Whether you are looking for a gluten-free breakfast idea or just a savory bacon and egg bake to impress your family, this recipe checks all the boxes. It’s hearty enough for a breakfast for dinner option yet simple enough for an easy keto brunch.
