This frittata was conceived as a juxtaposition of textures and flavors. The softness of the roasted red pepper contrasts with the crunchiness of the green bell pepper while the crisp bacon adds another aspect. Likewise, the mild red pepper, the stronger green pepper, and the smoky bacon offer very different flavors.
A note on the preparation. I briefly cooked the green pepper in the bacon fat for just 30 seconds. The idea was not to actually cook the pepper–I didn’t want to lose the crispness and dark green color. Instead, the purpose was to just take the edge off the grassy, mildly bitter flavor of green bell peppers. I think this worked.
Green pepper, roasted red pepper, and bacon frittata
4 slices bacon, cut crosswise into 1/4-inch pieces
1/3 cup green bell pepper, sliced and cut into 1/2-inch pieces
1/3 cup roasted red pepper, sliced and cut into 1/2-inch pieces
Cook the bacon until crisp. Remove from the pan and drain on a papper towel.
Keeping the bacon fat in the pan, while still hot, add the green bell pepper pieces and cook for just 30 seconds and remove from the pan.
Pour out the bacon fat and wipe out the pan. Put the eggs into a good-sized mixing bowl and beat just to mix them up. Add a bit of oil to the pan and let it get hot. Add a small amount of the eggs to the pan to set the bottom of the frittata to prevent sticking. Turn the heat down to medium low. Mix the peppers and bacon into the eggs. Pour the mixture into the pan. Cook this for about 5 minutes to set the bottom and sides.
Preheat the broiler. When the 5 minutes cooking on the stove are up, place the pan under the broiler, about 6 to 7 inches below. Cook until the top is set and just starts to brown. This is about 1–1/2 to 2 minutes for me, but watch closely.
Remove from the broiler, loosen up the sides with a spatula if necessary, and slide the frittata out onto the serving plate.