Kickin' Bacon Frittata- Because Omelets are hard.
Serves: 8 slices/servings
  • 5 slices of bacon, chopped
  • 4 sweet baby peppers (or 1 regular bell pepper), diced
  • 1 cup grape tomatoes (halved or chopped)
  • 1 jalapeno, minced
  • 1 cup spinach, chopped and packed
  • 8 eggs
  • 1 cup cashew milk (any milk would work, but cashew is so creamy!)
  • 2 tbsp. cilantro, minced + more for topping
  • 1 tsp. adobo (omit if sensitive to heat)
  • ½ tsp. cayenne pepper
  • ½ tsp. salt
  • ½ tsp. pepper
  1. Preheat oven to 400 degrees.
  2. Add bacon to a large skillet and cook on medium heat until crispy (2-3minutes). Remove bacon and remove grease, reserving enough to lightly coat the pan and set aside.
  3. Prepare peppers, tomatoes, spinach, cilantro and jalapeno and set aside.
  4. In a large bowl, add milk and eggs, whisking until combined. Add seasonings and adobo and whisk until blended.
  5. Add all ingredients to egg mixture and stir until combined and pour into skillet. Allow to cook about 2 minutes or until the sides of the frittata begin to set. Place the skillet in the oven for 15-20 minutes to finish cooking (or until the egg has set in the middle and isn't loose when you move the skillet.)
-I used a small skillet and chose to make 2 frittatas or you can use 1 large skillet as reflected in the recipe and also saves time.
-Cooking time will vary on your oven. I have found that my oven tends to run a bit hot, so begin checking your frittata at 15 minutes to ensure it doesn't burn.
-This recipe definitely has a kick...if you aren't into spicy, you may want to begin with smaller amounts of the following ingredients or omit them altogether: cayenne pepper, adobo sauce & jalapeno. Please understand a lot of flavor comes from these ingredients, so without them, it may be a tad boring. Consider adding cheese or other types of spices you enjoy to replace them!
-As always, if you are looking to save some time, utilize the food processor for your chopping! Remember to use the 'pulse' feature so your veggies don't turn to mush!
Recipe by Words Like Honeycomb at