Breakfast Sandwich Frittata

Name: Breakfast Sandwich Frittata
Ingredients: 5 large eggs; 1/4 cup heavy cream; 1/4 cup whole milk; 1/8 tsp cayenne pepper; 3 tbsp mixed chopped herbs (such as parsley, chives, and chervil); 2/3 cup grated sharp cheddar (2 ounces); 1 coarse salt and ground pepper; 2 slice bacon, cut cross-wise into 1/4-inch pieces; 1 pita, split horizontally into 2 rounds

9 ingredients

11 steps

Ingredients

5 large eggs
1/4 cup heavy cream
1/4 cup whole milk
1/8 tsp cayenne pepper
3 tbsp mixed chopped herbs (such as parsley, chives, and chervil)
2/3 cup grated sharp cheddar (2 ounces)
1 coarse salt and ground pepper
2 slice bacon, cut cross-wise into 1/4-inch pieces
1 pita, split horizontally into 2 rounds

Directions

1

Preheat oven to 425.
2

In a medium bowl, whisk together eggs, cream, milk, cayenne, herbs, and half the cheese.
3

Season with salt and pepper.
4

In a small ovenproof nonstick or cast-iron skillet, cook bacon over medium, stirring occasionally until crisp, 7 minutes.
5

Transfer bacon to egg mixture and pour all but 1 teaspoon fat into a small bowl.
6

Add 1 pita round to skillet and cook until toasted and golden, 3 minutes, flipping halfway through; transfer to plate.
7

Repeat with more reserved fat and remaining pita half; leave pita in skillet, cut side up.
8

Add egg mixture and cook over medium, gently stirring, 30 seconds.
9

Top egg mixture with otherpita side, cut side down; transfer to the oven and bake 8 minutes.
10

Sprinkle evenly with remaining cheese, then bake until frittata is puff and golden, about 8 minutes.
11

Let stand 3 minutes, then cut into wedges and serve warm.