Go Back

Spicy Jalapeno Bacon Frittata


  • 2 Tbsps avocado oil or extra-virgin olive oil
  • 1/2 red onion thinly sliced
  • 1 jalapeño seeded, & thinly sliced
  • 1 medium crisp zucchini thinly sliced
  • 1 cup fresh corn kernels
  • sea salt and pepper to your taste
  • 1 tsp dried ground coriander seed
  • 14 large whole eggs
  • 4 large egg whites
  • 8 strips of nitrate free bacon I trimmed some of the fat
  • 2 Tbsps of Italian Blend Shredded Cheese


  • Preheat oven to 350f.
  • Heat oil in a large,
  • Once hot, add bacon and cook thoroughly
  • Remove bacon from skillet and set to the side atop a paper towel to allow any grease to drain from the bacon
  • In another skillet, one that is oven-safe, heat a little more oil over medium heat.
  • Add onion and jalapeño, and cook until just tender, for about 4 minutes.
  • Add zucchini slices, corn and ground coriander and cook for an additional 4-5 minutes.
  • Season with sea salt and pepper to your taste.
  • In a bowl, whisk eggs with 1/2 tsp sea salt and pour into skillet with vegetables. Very gently mix to combine.
  • Add your back strips to the uncooked eggs and sprinkle your Cheese on top.
  • Transfer your skillet to the oven and cook until just set in the middle and lightly golden and puffed on top, about 12-15 minutes.