Recipe developed by: Renée Kohlman from Sweetsugarbean
This stir-and-bake Italian-style omelette is quick, easy, and equally at home on the breakfast, lunch or dinner table. Bacon, corn, and pickled jalapeno peppers work wonders together here, but the great thing about frittatas is that they are largely customizable so you can swap out ingredients as you see fit..
Preheat the oven to 375ºF.
In a 10-inch oven-safe cast iron, stainless steel or non-stick skillet, cook the bacon over medium heat until crispy, turning as needed, about 5 minutes. Remove to a plate lined with paper towel, and pour off all but 1 Tbsp of the remaining bacon fat.
While the bacon is cooking, whisk together the eggs, 1/2 cup of cheddar cheese, ricotta cheese, mustard, salt, and pepper. Set aside.
Into the hot skillet, stir in the sliced shallot and cook for 1 minute. Stir in the corn and cook for a few more minutes until softened. Chop the cooked bacon and add it to the skillet along with the chopped jalapeno peppers. Combine thoroughly.
Pour the egg mixture over top and stir to combine. Sprinkle on the remaining cheddar cheese and top with the halved cherry tomatoes. Bake for about 20-22 minutes until the eggs are set in the middle and the cheese is melted and lightly browned.
Remove the skillet from the oven and garnish with fresh herbs. Cut into wedges and serve with marinara sauce on the side.
Servings 4
Ingredients
Directions
Preheat the oven to 375ºF.
In a 10-inch oven-safe cast iron, stainless steel or non-stick skillet, cook the bacon over medium heat until crispy, turning as needed, about 5 minutes. Remove to a plate lined with paper towel, and pour off all but 1 Tbsp of the remaining bacon fat.
While the bacon is cooking, whisk together the eggs, 1/2 cup of cheddar cheese, ricotta cheese, mustard, salt, and pepper. Set aside.
Into the hot skillet, stir in the sliced shallot and cook for 1 minute. Stir in the corn and cook for a few more minutes until softened. Chop the cooked bacon and add it to the skillet along with the chopped jalapeno peppers. Combine thoroughly.
Pour the egg mixture over top and stir to combine. Sprinkle on the remaining cheddar cheese and top with the halved cherry tomatoes. Bake for about 20-22 minutes until the eggs are set in the middle and the cheese is melted and lightly browned.
Remove the skillet from the oven and garnish with fresh herbs. Cut into wedges and serve with marinara sauce on the side.