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.