Spicy egg frittata starts with crisp bacon and serrano heat and ends as a fluffy golden custard studded with tomatoes and peppers. Everything cooks in one cast iron skillet — the bacon fat, sautéed onions, and egg bake all share the same pan. It slices into two hearty servings in 30 minutes flat.
Tired of the same breakfast routine? Elevate your mornings with this vibrant Spicy Egg Frittata. Imagine the sizzle of crispy bacon, the fiery kick of serrano peppers, and the savory depth of sautéed onions, all baked into a fluffy, golden egg custard. This impressive one-pan wonder looks like it came from a gourmet brunch spot but is deceptively simple to make, perfect for lazy weekends or a quick, protein-packed meal. It’s destined to become your new go-to.
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 (2.65 oz), chopped
• 1–2 fresh Serrano peppers, approx. 0.5 oz / 15g, seeded and minced
• 1 medium green bell pepper, approx. 1 cup / 150g (5.3 oz), chopped
• 0.25 tsp freshly ground black pepper
• 0.5 tsp (2.5 ml) ground turmeric
• 0.125 tsp (0.6 ml) kosher salt
Instructions
1. Preheat oven to 350°F / 175°C.
2. In a large bowl, whisk together 5 eggs, chopped green bell pepper, minced serrano peppers, salt, black pepper, and turmeric until frothy.
3. In a 10-inch cast iron skillet over medium-high heat, cook 4 strips of bacon until crisp, about 5–7 minutes.
4. Remove bacon to a paper towel-lined plate. Once cool, crumble into bite-sized pieces.
5. Pour off excess grease from the skillet, leaving about 1 tbsp (15 ml) of bacon fat in the pan.
6. Add the chopped onion to the skillet and sauté for 2 minutes until soft. Pour in the egg mixture and stir once to combine.
7. Cook on the stovetop over medium heat for 5-6 minutes, until the edges are set but the center is still slightly runny.
8. Sprinkle the crumbled bacon and arrange the halved cherry tomatoes over the top. Do not stir.
9. Transfer the skillet to the preheated oven and bake for 5 minutes, or until the center is fully set. Let rest for 5 minutes before serving 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 (0.32 oz)
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 22g
Pro Tips
• Whisk eggs vigorously for at least 30-60 seconds to incorporate air, which creates a light, fluffy texture.
• Use medium to medium-low heat when setting the eggs on the stovetop to prevent the bottom from burning before the center cooks.
• A well-seasoned cast iron skillet provides even heating and a natural non-stick surface, making it ideal for this recipe.
• Let the frittata rest for 5 minutes after baking. This allows it to finish cooking and set, ensuring cleaner slices.
FAQ
Q: Can I make this frittata without a cast iron skillet
A: Yes, you can use any 10-inch oven-safe skillet. A non-stick or stainless steel pan will work perfectly, as long as the handle is oven-proof. Ensure the pan is well-greased to prevent the eggs from sticking.
Q: How can I make this frittata less spicy
A: To reduce the heat, use only one serrano pepper and make sure to remove all seeds and white membranes, as that’s where most of the spice is concentrated. For a mild version, you can substitute the serrano with a jalapeño or omit it entirely.
Q: How do I know when the frittata is done cooking
A: The frittata is ready when the center is fully set and no longer looks wet or liquid. It should have a slight jiggle but not be runny. The edges will be golden brown and slightly pulled away from the sides of the skillet.
Q: Can I add other vegetables to this frittata
A: Absolutely! This recipe is very versatile. You could add spinach, mushrooms, or zucchini. Just be sure to sauté any vegetables with a high water content with the onions first to cook off excess moisture before adding the egg mixture.
Pro Tips
- Keep the stovetop heat at medium to medium-low while the eggs set. Higher heat burns the bottom before the center has a chance to cook through.
- Whisk the eggs hard for 30-60 seconds before pouring them in. The air you incorporate is what gives the custard its light, fluffy lift.
- Pull the skillet from the oven while the center is still just barely soft and let it rest 5 minutes. It finishes setting off the heat and slices cleanly.
- Leave about 1 tbsp of bacon fat in the skillet after frying the strips. It's the cooking fat for the onions and the base of the whole frittata's flavor.
- Seed the serranos for a gentle warmth, or leave some seeds in if you want the heat to properly announce itself.
Frequently Asked Questions
Can I make the frittata ahead of time?
Yes — it's one of the best egg dishes for leftovers. Refrigerate for up to 3 days and serve cold, at room temperature, or gently reheated in a low oven.
How spicy is this frittata?
With 1-2 seeded serranos it's a moderate, friendly heat that the bacon and tomatoes balance out. Keep the seeds in if you want it genuinely fiery.
Is this frittata keto-friendly?
Each serving has about 7 g net carbs (9 g total, 2 g fiber) with 22 g protein and 25 g fat. Most of the carbs come from the tomatoes, onions, and peppers.
Do I need a cast iron skillet?
Any oven-safe 10-inch skillet works, but well-seasoned cast iron gives the most even heat and a natural non-stick surface for clean slices.
Recipe card below.
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Spicy Egg Frittata
Ingredients
Method
- Preheat oven to 350°F / 175°C.
- In a large bowl, whisk together 5 eggs, chopped green bell pepper, minced serrano peppers, salt, black pepper, and turmeric until frothy.
- In a 10-inch cast iron skillet over medium-high heat, cook 4 strips of bacon until crisp, about 5–7 minutes.
- Remove bacon to a paper towel-lined plate.
- Once cool, crumble into bite-sized pieces.
- Pour off excess grease from the skillet, leaving about 1 tbsp (15 ml) of bacon fat in the pan.
- Add the chopped onion to the skillet and sauté for 2 minutes until soft.
- Pour in the egg mixture and stir once to combine.
- Cook on the stovetop over medium heat for 5-6 minutes, until the edges are set but the center is still slightly runny.
- Sprinkle the crumbled bacon and arrange the halved cherry tomatoes over the top.
- Do not stir.
- Transfer the skillet to the preheated oven and bake for 5 minutes, or until the center is fully set.
- Let rest for 5 minutes before serving warm.
- Whisk eggs vigorously for at least 30-60 seconds to incorporate air, which creates a light, fluffy texture.
- Let the frittata rest for 5 minutes after baking. This allows it to finish cooking and set, ensuring cleaner slices.
