Corn and Bacon Frittata with Jalapeno

This corn and bacon frittata makes the most delicious breakfast, lunch, and dinner. Made with a tasty combination of crisp corn, bacon, red onion, and jalapeno - it is full of flavor in every bite.  It also is great for meal prep since it keeps well in the fridge and tastes great warm or at room temperature. 

Do you store things in your freezer, knowing you will find a way to use them someday? That's how this recipe came about. I think at heart I may be a bit of a freezer hoarder. It hasn’t come to a second freezer yet, but I would rather freeze almost anything than throw it away.

Lately, I have been on a quest to eat my way through the freezer and after a quick search, I got some inspiration. I had lots of corn and bacon in my freezer and needed to find a way to use it up. This corn and bacon frittata was the perfect solution.

You can also make it ahead of time and store the entire thing in your freezer, too! 

Key Ingredients and Easy Swaps

If you have ever made a frittata before, then you probably already have all the ingredients that you need. Here is a bit more information about what I used.

• Bacon: Center-cut has the best texture and fries up so nicely, but you can use any type of bacon, even the turkey kind.
• Onion: I used red onion because it has so much flavor, but white or yellow are easy replacements. Make sure you dice it up really finely, so you don't have large chunks of onions in your frittata.
• Corn: I used all the corn kernels off an ear of corn. You could also just use frozen or canned corn instead. Just don't use creamed corn.
• Jalapeno: This is optional, but it adds a really nice amount of spice to the frittata. If you really like spicy foods, you can even add some serrano peppers or canned chipotle pepper.
• Eggs: The base of frittatas is always eggs. If you are trying to eat more egg whites than yolks, use 2 egg whites for every 1 whole egg.
• Milk: To keep the fat calories low, use skim milk. If you want to make this dairy-free, I suggest using unsweetened almond milk or coconut milk.
• Worcestershire Sauce: This is what gives the frittata its distinct and delicious flavor. You could swap in soy sauce as well.

Note: For a full list of ingredients and detailed instructions on how to make this corn frittata, take a look at the printable recipe card at the bottom of this post!

What To Serve With Corn and Bacon Frittata

If you are going to eat this for lunch or serve it for brunch, then I think a crunchy and savory salad is the perfect thing to serve with it. Try this easy Arugula Salad, Spinach Salad, or Shaved Brussels Sprouts Salad - all of them would taste delicious with this frittata!

If you want to eat this for breakfast and need something sweet to balance out the savory flavors, drink a fruity raspberry chia smoothie with it! Or, just eat it with a bowl of mixed fruit. That's a healthy and delicious combination together.

Recipe Tips And Ideas

Follow these tips to make sure that this frittata turns out flavorful every single time!

• Pre-cook the bacon and make sure it is really crispy. If the bacon isn't crispy enough, it will become softer as it bakes with the eggs.
• Use a cast-iron skillet. This way, you can cook all the ingredients in the skillet and bake it in the oven, all without making a mess of other dishes.
• Garnish with fresh herbs. Not only does it make your frittata look more pleasing, but it adds fresh aromas and taste to it too.
• Don't be afraid to add some cheese! This frittata would be delicious with some shredded sharp cheddar cheese or creamy goat cheese.
• For some freshness, add some herbs to the dish. An herb salad would be delicious served right on top.