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.
