This bacon and pepper frittata is so easy to make, and full of flavor! It’s a hearty breakfast or brunch that will help you start the day right!
My family eats a ridiculous amount of eggs, and we just love them! They’re inexpensive, everyone likes them, and they are endlessly versatile. We eat a lot of fried eggs, breakfast burritos, eggs and tortillas, and scrambled eggs, but I’m still always looking for new ways to serve them. This bacon and pepper frittata is a new favorite, and my whole family loves it! This frittata is similar to an omelette, except that it’s finished in the oven instead of cooked start to finish on the stovetop. It’s loaded with bacon and peppers, to give it a ton of delicious flavor. Six eggs makes the perfect amount for my family of four (+ a somewhat picky toddler), but you could easily scale this recipe up or down depending on how many people you are making it for.
I didn’t add any cheese to the recipe (mostly because my toddler had just finished off the bag of shredded cheese I had in the fridge) but I’m sure it would be even more delicious with some grated cheddar cheese or parmesan cheese stirred into the eggs. The bacon and peppers add enough flavor that we didn’t really miss the cheese, though. (I can’t believe I’m saying that, because I looooove cheese!)
I love that this recipe is so simple, and hard to mess up. As much as I love a good omelette, it stresses me out to have to flip it and hope for the best. This delicious frittata takes away the guesswork and makes it easy! Be sure to cook it in an oven-proof skillet (I love using my cast iron skillet) so you don’t ruin any cookware under the broiler. This frittata is so simple to make, and so delicious!
Bacon and Pepper FrittataPrint Recipe
- 6 eggs
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon butter
- 1/2 green pepper chopped
- 1/2 red pepper chopped
- 4 slices bacon cooked and crumbled
- Preheat the broiler on high. In a medium bowl, whisk together the eggs, salt, and pepper until well blended. Melt the butter in a 12 inch oven-proof skillet over medium heat. Add the peppers and cook, stirring frequently, until tender. Pour the eggs into the skillet and stir gently with a rubber spatula. Sprinkle the bacon over the top and stir to combine.
- Cook 4-5 minutes, until the eggs have set on the bottom and are starting to set on the top. Move the skillet to the oven and broil 3-4 minutes, until the top is lightly browned and fluffy, and the eggs are cooked through. Cut the frittata into 6 wedges and serve immediately.