Breakfast Sandwich Frittata

1. 1

   Preheat oven to 425.

2. 2

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

3. 3

   Season with salt and pepper.

4. 4

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

5. 5

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

6. 6

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

7. 7

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

8. 8

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

9. 9

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

10. 10

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

11. 11

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

* Per serving · 4 servings · Values may vary.

No additional tips available.