Southwestern Frittata
A classic Italian breakfast dish, done Low-Carb and Southwestern.
Southwestern Frittata
8 large eggs
2 tablespoons butter
1/2 cup chopped bacon
1/4 cup of Onion (chopped)
1/2 cup Red Bell Pepper (chopped)
1 cup cooked Chopped Ham
1 14 ounce can peeled Tomatoes (chopped & drained)
1/2 teaspoon dried Dill Weed
1/2 teaspoon salt
1/4 teaspoon black pepper
4 ounces Cream Cheese
6-8 ounces Cheddar or Monterey Jack Cheese(grated)

Large Oven-Proof Skillet
Large mixing bowl
  1. Chop the Onions & Red Bell Pepper.
  2. Drain and chop the peeled tomatoes and set aside.
  3. Move the oven rack to 4 inches from the top broiler element and preheat oven to 350°
  4. In an oven-proof skillet over medium heat, cook the chopped bacon until it is limp.
  5. Add the Onion, & Red Bell Pepper and cook until the onion is lightly golden.
  6. Drain off the grease and add the tomatoes and chopped ham and let cook (stirring occasionaly) until the mixture is thick.
  7. Meanwhile, beat the Cream Cheese, Eggs, Salt, Pepper, and Dill Weed in a large mixing bowl until smooth.
  8. Add the tomatoe mixture to the egg mixture and combine with 1/2 of the other Cheese. Mix well
  9. Melt the 2 tablespoons of butter in the skillet and pour in the egg mixture.
  10. Cook over LOW heat until the mixture is firm and sets underneath.
  11. Remove from the stove, sprinkle the remaining Cheese over the top.
  12. Place the skillet in the oven under the broiler until the cheese is golden brown.
  13. Be carefull NOT to let it BURN.
Recipe courtesy of: