Breakfast Sandwich Frittata

By ltrodrigu

Ingredients

• 5 large eggs
• 1/4 heavy cream
• 1/4 whole milk
• 1/8 teaspoon cayenne pepper
• 3 tablespoons mixed chopped fresh herbs (such as parsley, chives, and chervil)
• 2/3 cup grated sharp cheddar (2 ounces)
• Coarse salt
• Freshly ground pepper
• 2 slices bacon, cut crosswise into 1/4-inch pieces
• 1 pita, split horizontally into 2 rounds

Details

Adapted from marthastewart.com

Preparation

Step 1

Preheat oven to 425 degrees. In a medium bowl, whisk together eggs, cream, milk, cayenne, herbs, and half the cheese. Season with salt and pepper.

In 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.

Add 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.