Does food get any more comforting and soul nourishing than a giant slab of frittata? It’s one of my favourite meals to have for breakfast, lunch, and even as a snack – so I always make a giant version (between 6 and 8 eggs!) and keep it in the fridge for sustenance throughout the week. Frittata flavour combinations are endless, but this one has to be my favourite; smoky, crisp bacon balanced beautifully by spicy-sweet jalapenos.
Bacon and Jalapeno Frittata
This comforting and nourishing frittata combines smoky, crisp bacon with spicy-sweet jalapenos, making it a perfect meal for breakfast, lunch, or a snack. Prepare a large version to keep in the fridge for quick sustenance throughout the week.
Servings: 6 Serves
Calories: 300kcal
Cost: $20
Equipment
- 8-inch round pie tin
- Frying pan
- Large mixing bowl
Ingredients
- 1 tbsp coconut oil plus extra for greasing
- 6 rashers smoked organic streaky bacon diced
- 2-3 jalapeno peppers deseeded and chopped
- 8-10 button mushrooms diced
- 6 large free-range eggs
- ½ cup full-fat coconut milk
- Salt and pepper to taste
Instructions
- Preheat the Oven: Preheat the oven to 180C / 375F. Grease an 8-inch round pie tin with some coconut oil and set aside.
- Sauté the Fillings: Heat 1 tbsp of coconut oil in a frying pan over medium heat. Add the bacon, jalapenos, and mushrooms and sauté for a couple of minutes until the bacon begins to crisp up.
- Prepare the Egg Mixture: Meanwhile, crack the eggs into a large mixing bowl and beat together. Whisk in the coconut milk until the mixture becomes light and air bubbles appear.
- Combine Ingredients: Add the contents of the frying pan to the mixing bowl, and season to taste with a little salt and pepper. Pour the frittata mixture into the pie tin.
- Bake the Frittata: Transfer the pie tin to the middle shelf of the oven, and bake for 25-30 minutes. To check if it is done, pop a toothpick in the middle. If it comes out clean, it’s done!
Notes
- Adjust the number of jalapenos based on your spice preference.
- This frittata keeps well in the fridge for up to a week, making it perfect for meal prep.
- Serve with a side salad or some avocado for a complete meal.
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I always like to have a few ready to eat foods in the fridge, this is one I am adding to my list.
On busy weekends I tend to cooked a few joints like beef & chicken, prepare a batch of veggies, all sorted.
Love your recipe ideas, keep them coming.
Thanks Phil, glad you like them!
Made this for breakfast this morning. My wife and I both loved it!
Glad to hear it Chris!
Can you use something other than coconut milk or coconut oil? I'm allergic to coconut.
Can you bake it in muffin cups for portability?