Bacon, Cheddar & Green Chili Frittata

This is a great Sunday morning breakfast item. It's quick, easy and rather elegant. A frittata is essentially an Italian omelet. You start it on the stove and finish it under your broiler. For this recipe, you need a non-stick, oven-safe skillet. Ideally, you want a frittata pan, but it's not entirely necessary. What makes a frittata pan a frittata pan is that it is oven-safe (i.e., a metal handle) and the sides of the skillet are straight and perpendicular to the bottom of the pan, rather than rounded or fluted outward like most saute pans. In a pinch, I think a well seasoned cast iron skillet would do.

I use a frittata pans that was made by Ecko and a product line called Copperelle. The bottom of the skillet has a heavy copper plate attached to the skillet, which provides even heating across the bottom of the pan.

I made my frittata with onion, green chilies, bacon and cheddar cheese, but a frittata is as versatile as an omelet. Any number of ingredient combinations could be used. Sausage and mushroom comes to mind. Ham and Swiss cheese would be another. You get the idea. The key, though, is to always saute the ingredients first and put the cheese on last.

Ingredients
Five large eggs
2 tbsp butter
1/2 cup heavy cream less two tablespoons
4.5 oz can chopped green chili peppers (like, Old El Paso)
1/2 medium to large yellow or sweet white onion
6 slices thick-cut bacon, cooked and chopped (or 3 oz package Oscar Mayer Real Bacon Pieces)
1-1/2 cups sharp cheddar cheese, grated

The Recipe
Over medium high heat, melt the butter and begin by sauteing the onion until they are translucent and just starting to brown. Add the chilies and saute a few minutes more.

Crack the eggs into a mixing bowl, add the cream and using a wire whisk, whip well until the eggs are smooth and creamy, and both ingredients are well combined.

Add the chopped bacon bits to the egg and cream mixture, and then add this to the sauteing vegetables in the skillet, and turn the heat down to its next-to-lowest setting. Quickly mix all the ingredients in the frittata pan with a spatula so the veggies and bacon are evenly distributed throughout, and then, leave it alone!

After about a minute, the eggs on the bottom of the pan will set, and you will notice the mixture starting to swell up, forming a bubble. With the tip of a knife, poke a hole in the bottom of the eggs and allow steam to escape. Cook the frittata about another three to four minutes.

Turn your broiler on its highest setting and set the grill under the burner about six inches from the heat.

When the eggs are almost set all the way through, remove the pan from the stove. Total cooking time for the eggs on the stove won't be much more than five minutes, if that.

Place the frittata pan under the broiler for two minutes or until the tops of the eggs lose their shine and are just starting to brown.

Remove the frittata pan from the oven and evenly top it with the cheddar cheese. Return the frittata to the broiler and cook for another minute to a minute and a half, or until the cheese is bubbly and has thoroughly melted, and is just starting to brown.

Allow the frittata to cool a couple of minutes before serving. Slice into six wedges and serve.