In case you haven’t noticed, bacon and green chile go very well together. Also, green chile and eggs. Also, bacon, green chile, and eggs. When I lived in New Mexico, the combo was the ultimate hangover soother. And whaddya know? It’s still great, even though I rarely have hangovers.
Add whatever you’d like to this. It’s a Quick & Dirty! recipe after all. Greens, mushrooms, sweet potato, onion, tomatoes, avocado, cilantro, green onions…options are endless.
Let’s review the Q&D rulebook, shall we?
Quick and Dirty Rules
- There may not be formal measurements, though I’ll try to ballpark it. Eyeball what you’ve got for how many you’re feeding. Instructions may be loose, but I trust you.
- The ingredients are not hard and fast. Feel free to deviate as necessary.
- The whole meal must come together in less than 30 minutes.
- It ain’t gonna be pretty.
- Don’t blame me if it’s not perfect. The whole point is that it’s not perfect!
Bacon Green Chile Frittata
Amounts below are appropriate for 2 with leftovers or 4 if served with a side or salad. I used a large pan for this, so if using a smaller one of 10 or fewer inches, you might want to adjust down to 4 eggs.
1/2 lb. bacon, diced
1 cup green chile, diced
dollop of milk/cream, optional
kosher salt and fresh ground pepper, to taste
handful of grated cheese, optional
1) Begin cooking bacon over medium-high heat. When fat renders and bacon is almost crisp, add green chile and stir together.
2) Meanwhile, whisk together eggs, milk/cream if using, S&P, and cheese if using. Pour over bacon mixture evenly. Then put a lid on it and reduce heat to medium-low.
3) Cook until egg on top is set, about 10 minutes. Carefully transfer frittata to cutting board and slice with your dusty pizza cutter into wedges.
NOTES: If you happen to have any Green Chile Sauce on hand, just cook the frittata without the green chile and pour the warmed-up sauce over the top before serving. I just drooled on my keyboard.