Breakfast Sandwich Frittata

Name: Breakfast Sandwich Frittata
Yield: 4
Ingredients: tsp. cayenne pepper; 3 tbsp. mixed chopped fresh herbs (such as parsley, chives, and chervil); c. grated sharp Cheddar; 5 large eggs; 1/4 c. heavy cream; 1/4 c. whole milk; Coarse salt and ground pepper; 2 slice bacon; 1 pita

Published: Mar 16, 2012

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For a vegetarian frittata, omit the bacon and toast pitas in olive oil instead.

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Directions

1. Step 1Preheat oven to 425 degrees. In a medium bowl, whisk together eggs, cream, milk, cayenne, herbs, and half the cheese. Season with salt and pepper.
2. Step 2In a small ovenproof nonstick or cast-iron skillet, cook bacon over medium, stirring occasionally, until crisp, 7 minutes. Transfer bacon to egg mixture and pour all but 1 teaspoon fat into a small bowl. Add 1 pita round to skillet and cook until toasted and golden, 3 minutes, flipping halfway through; transfer to a plate. Repeat with more reserved fat and remaining pita half; leave pita in skillet, cut side up.
3. Step 3Add egg mixture and cook over medium, gently stirring, 30 seconds. Top egg mixture with other pita half, cut side down; transfer to the oven and bake 8 minutes. Sprinkle evenly with remaining cheese, then bake until frittata is puffed and golden, about 8 minutes. Let sit 3 minutes, then cut into wedges and serve warm.